Quick Buttermilk Corn Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 2 tablespoons canola oil * 2 cups yellow cornmeal * 1 teaspoon salt * 1/2 teaspoon baking powder * 1/2 teaspoon baking soda * 1 3/4 cups fat-free buttermilk * 1/8 teaspoon black pepper * 1 large egg, lightly beaten
Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving. 8 servings (serving size: 1 wedge)
Number of Servings: 8
Recipe submitted by SparkPeople user DRGNGIRL.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving. 8 servings (serving size: 1 wedge)
Number of Servings: 8
Recipe submitted by SparkPeople user DRGNGIRL.
Nutritional Info Amount Per Serving
- Calories: 172.3
- Total Fat: 5.7 g
- Cholesterol: 28.7 mg
- Sodium: 474.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.2 g
- Protein: 5.0 g
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