Light Cornbread

This recipe goes with Cornbread Crab Cakes

Yield: Makes 10 servings
Recipe from Southern Living

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Recipe Time

Hands On: 10 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 4.7g
  • Protein: 4.5g
  • Carbohydrate: 22.5g
  • Fiber: 1.6g
  • Cholesterol: 22mg
  • Iron: 1.5mg
  • Sodium: 359mg
  • Calcium: 151mg


  • 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


  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.
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