Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup butter (I used brummel and brown) Granulated Sugar, 2/3 cup (or 1/3 cup Splenda for baking) Egg substitute, liquid (Egg Beaters), 1/2 cup * *Buttermilk, (Fat free is fine) 1 cup (or 1 tsp lemon juice + 1 cup milk, let sit 5 minutes) * Baking Soda, 1/2 tsp * Yellow Cornmeal, 1 cup * *Whole Wheat Flour, 1 cup * Salt, 1 tsp
Preheat oven to 425 F
Melt butter in cast iron skillet. Remove from heat. Add sugar, stir until dissolved. Add eggs. Mix baking soda and buttermilk, and add to butter mixture. Combine flour and cornmeal and salt. Mix well. Bake in skillet for 25-30 minutes, until tooth pick is removed cleanly.
Melt butter in cast iron skillet. Remove from heat. Add sugar, stir until dissolved. Add eggs. Mix baking soda and buttermilk, and add to butter mixture. Combine flour and cornmeal and salt. Mix well. Bake in skillet for 25-30 minutes, until tooth pick is removed cleanly.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 5.8 g
- Cholesterol: 0.6 mg
- Sodium: 507.6 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 2.9 g
- Protein: 5.9 g
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