Buttermilk Cornbread Low sodium

Name: Buttermilk Cornbread Low sodium Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30
Ingredients: 1 cup Whole Wheat Flour; 2 cup Corn Meal Bob's Red Mill Medium Grind (by MISSROSESINGS); 1 cup Gold Medal Flour Unbleached all-purpose (by MRULAND); 2 tsp Baking Powder; 1 tsp Baking Soda; 2 cup Buttermilk lowfat; 4 large Egg fresh whole raw; 0.5 cup Honey; .5 cup Butter unsalted melted and cooled; 1.5 tsp Vanilla Extract

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 30

Ingredients

1 cup Whole Wheat Flour 2 cup Corn Meal, Bob's Red Mill Medium Grind (by MISSROSESINGS) 1 cup Gold Medal Flour, Unbleached, all-purpose (by MRULAND) 2 tsp Baking Powder 1 tsp Baking Soda 2 cup Buttermilk, lowfat 4 large Egg, fresh, whole, raw 0.5 cup Honey .5 cup Butter, unsalted, melted and cooled1.5 tsp Vanilla Extract

Directions

Preheat oven to 400. Mix dry ingredients and wet ingredients separately. Allow 9 by 13 greased pan to preheat in oven for at least 5 minutes. Add dry to wet. Stir only to mix. Bake until golden brown and a toothpick inserted in the middle comes out clean.

Serving Size:�Makes 16 large pieces

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 117.4
Total Fat: 4.2 g
Cholesterol: 33.7 mg
Sodium: 104.4 mg
Total Carbs: 17.6 g
Dietary Fiber: 2.0 g
Protein: 2.9 g

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