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Light Cornbread

Hands-on time 10 mins
Total time 35 mins
Yield Makes 10 servings

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

Nutrition 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

How to Make It

  1. 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.