Buttermilk Cornbread

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 5.1g
  • Saturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 17.9g
  • Cholesterol: 1mg
  • Iron: 1.1mg
  • Sodium: 320mg
  • Calories from fat: 35%
  • Fiber: 1.5g
  • Calcium: 79mg


  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 cup yellow self-rising cornmeal mix
  • 3/4 cup finely chopped onion
  • 1/2 cup low-fat buttermilk
  • 1/4 cup egg substitute
  • 1 (8 1/4-ounce) can cream-style corn


  1. Preheat oven to 400°.
  2. Coat a 9-inch cast iron skillet with 1 teaspoon oil; place in oven 10 minutes.
  3. Combine cornmeal mix and onion in a medium bowl. Combine buttermilk, 2 tablespoons oil, egg substitute, and corn. Add to cornmeal mixture, stirring just until moist. Spoon batter into preheated pan. Bake at 400° for 20 minutes or until golden. Cut into 8 wedges.
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