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Light Cornbread

Light Cornbread

This recipe goes with Cornbread Crab Cakes

Southern Living AUGUST 2011

  • Yield: Makes 10 servings
  • Hands-on:10 Minutes
  • Total:35 Minutes

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.

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
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Light Cornbread recipe

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