Buttermilk Cornbread

Name: Buttermilk Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 12
Ingredients: 2 cups White Lily White Cornmeal Mix; 1 Cup White Lily Self-Rising Flour; 1 cup low fat Buttermilk (fat free works well if you can find it); .5 cup nonfat Milk; 1 egg; Canola cooking spray

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 12

Ingredients

2 cups White Lily White Cornmeal Mix1 Cup White Lily Self-Rising Flour1 cup low fat Buttermilk (fat free works well if you can find it).5 cup nonfat Milk1 eggCanola cooking spray

Directions

Preheat oven to 450. Spray 8 in round pan with cooking spary, lightly. Mix all other ingrediants together in a bowl. Should have the consistancy of loose pancake batter when ready. If not, add another splash or so of nonfat milk. Pour into pan and bake in oven 25-30 min or until the top of the cornbread is brown. Remove from oven and let cool in pan 3-5 min then invert. If left in pan too long it may stick. Cut into 12 slices and enjoy! (leftovers can be wrapped in foil and refridgerated. They reheat nicely.

Number of Servings: 12

Recipe submitted by SparkPeople user SPAUL06.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 118.0
Total Fat: 1.3 g
Cholesterol: 18.7 mg
Sodium: 435.7 mg
Total Carbs: 22.9 g
Dietary Fiber: 0.8 g
Protein: 3.5 g

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