Light Cornbread

recipe

Yield:

Makes 10 servings
Total time: 35 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 10 Minutes
Total: 35 Minutes

Nutritional Information

Calories 172
Fat 7.9 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 4.7 g
Protein 4.5 g
Carbohydrate 22.5 g
Fiber 1.6 g
Cholesterol 22 mg
Iron 1.5 mg
Sodium 359 mg
Calcium 151 mg

Ingredients

2 teaspoons vegetable oil
2 cups self-rising white cornmeal mix
2 tablespoons sugar
2 cups nonfat buttermilk
1 large egg, lightly beaten
1/4 cup vegetable oil

Preparation

Preheat oven to 425°. Add 2 tsp. vegetable oil to a 10-inch cast-iron skillet; heat in oven 5 minutes. Stir together cornmeal mix and sugar in a large bowl. Add buttermilk, egg, and 1/4 cup vegetable oil, stirring just until blended. Pour batter into hot skillet. Bake 20 to 22 minutes or until golden and cornbread pulls away from sides.

August 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note