Simplest Corny Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 1/4 c cornmeal (I used medium-ground polenta)1/4 c white flour1/2 c whole wheat flour1/2 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/3 c Ideal No Calorie Sweetener3 tbsp I Can't Believe It's Not Butter Original1/4 cup Egg Beaters1 to 1 1/4 cup buttermilk3/4 cup frozen or canned corn kernels
Preheat the oven to 400 degrees.
Combine the dry ingredients (flours, cornmeal, Ideal, baking powder, baking soda, and salt) in a large bowl, whisking thoroughly.
Melt the margarine in the microwave on low power. Add Egg Beaters and 1 cup of the buttermilk. Using a spatula, fold into the flour mixture. Fold in the corn kernels. If necessary, add additional buttermilk, 1-2 tbsp at a time (a little bit goes a long way).
Bake in an 8x8 inch pan that's been coated with cooking spray until a knife inserted in the center comes out clean and the bread springs back when lightly pressed, approximately 25-30 minutes. Slice into 16 2x2 inch squares.
Number of Servings: 16
Recipe submitted by SparkPeople user ALYSSAGB.
Combine the dry ingredients (flours, cornmeal, Ideal, baking powder, baking soda, and salt) in a large bowl, whisking thoroughly.
Melt the margarine in the microwave on low power. Add Egg Beaters and 1 cup of the buttermilk. Using a spatula, fold into the flour mixture. Fold in the corn kernels. If necessary, add additional buttermilk, 1-2 tbsp at a time (a little bit goes a long way).
Bake in an 8x8 inch pan that's been coated with cooking spray until a knife inserted in the center comes out clean and the bread springs back when lightly pressed, approximately 25-30 minutes. Slice into 16 2x2 inch squares.
Number of Servings: 16
Recipe submitted by SparkPeople user ALYSSAGB.
Nutritional Info Amount Per Serving
- Calories: 86.8
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 11.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.1 g
- Protein: 2.7 g
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