Buttermilk Cornbread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 1.3 g
  • Cholesterol: 18.7 mg
  • Sodium: 435.7 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Buttermilk Cornbread calories by ingredient


Introduction

Another attempt on making great cornbread while removing fat. Another attempt on making great cornbread while removing fat.
Number of Servings: 12

Ingredients

    2 cups White Lily White Cornmeal Mix
    1 Cup White Lily Self-Rising Flour
    1 cup low fat Buttermilk (fat free works well if you can find it)
    .5 cup nonfat Milk
    1 egg
    Canola cooking spray

Directions

Preheat oven to 450. Spray 8 in round pan with cooking spary, lightly. Mix all other ingrediants together in a bowl. Should have the consistancy of loose pancake batter when ready. If not, add another splash or so of nonfat milk. Pour into pan and bake in oven 25-30 min or until the top of the cornbread is brown. Remove from oven and let cool in pan 3-5 min then invert. If left in pan too long it may stick. Cut into 12 slices and enjoy! (leftovers can be wrapped in foil and refridgerated. They reheat nicely.

Number of Servings: 12

Recipe submitted by SparkPeople user SPAUL06.