Whole Wheat Buttermilk Corn Bread
- Number of Servings: 8
Ingredients
Smart Balance Light Buttery Spread, 1/2 cupSplenda Granulated for Cooking and Baking, 0.66 cup Egg, fresh, 2 largeButtermilk*, lowfat, 1 cupBaking Soda, .5 tspYellow Cornmeal, 1 cupWhole Wheat Flour, 1 cupSalt, .5 tsp
Preheat oven to 375 degrees F (175 degrees C). Grease a cast iron skillet, and preheat in the oven.
Melt butter spread in large pot. Remove from heat and stir in splenda. Quickly add eggs and beat until well blended. Add in buttermilk* and baking soda and stir into pot. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared skillet.
Bake in the preheated oven for 25-30 min, or until a toothpick inserted in the center comes out clean.
*If you dont have buttermilk, here are some substitutions:
1 cup milk + 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes
1 cup milk + 2 tsp cream of tartar, let stand for 10 minutes
1 cup plain yogurt
1 cup sour cream
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORNPUNCH.
Melt butter spread in large pot. Remove from heat and stir in splenda. Quickly add eggs and beat until well blended. Add in buttermilk* and baking soda and stir into pot. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared skillet.
Bake in the preheated oven for 25-30 min, or until a toothpick inserted in the center comes out clean.
*If you dont have buttermilk, here are some substitutions:
1 cup milk + 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes
1 cup milk + 2 tsp cream of tartar, let stand for 10 minutes
1 cup plain yogurt
1 cup sour cream
Number of Servings: 8
Recipe submitted by SparkPeople user POPCORNPUNCH.
Nutritional Info Amount Per Serving
- Calories: 186.8
- Total Fat: 7.3 g
- Cholesterol: 54.4 mg
- Sodium: 362.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.9 g
- Protein: 5.8 g
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