Ruth's Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 cup yellow cornmeal1/4 cup white flour ( you can use whole wheat)1/2 tsp salt1 Tbsp baking powderpinch of soda2 Tbsp Canola oil1/4 cup Eggbeaters1 cup buttermilk (low fat)
Heat oven to 400 degrees. Spray pan (I use cast iron skillet, about 8") with oil and heat in oven while you mix ingredients.
Pour buttermilk into cup and mix in soda. Mix dry ingredients in bowl. Add Eggbeaters, Canola oil and buttermilk mixture. Stir until just blended. Pour into heated pan and bake. This is best when top of cornbread is slightly browned on top, so might extend cooking time. Cut into eight pieces.
This recipe can be doubled for thicker cornbread.
Number of Servings: 8
Recipe submitted by SparkPeople user HONEY1942.
Pour buttermilk into cup and mix in soda. Mix dry ingredients in bowl. Add Eggbeaters, Canola oil and buttermilk mixture. Stir until just blended. Pour into heated pan and bake. This is best when top of cornbread is slightly browned on top, so might extend cooking time. Cut into eight pieces.
This recipe can be doubled for thicker cornbread.
Number of Servings: 8
Recipe submitted by SparkPeople user HONEY1942.
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 4.2 g
- Cholesterol: 1.3 mg
- Sodium: 398.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.9 g
- Protein: 3.1 g
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