Buttermilk Cornbread

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 148.0
  • Total Fat: 5.0 g
  • Cholesterol: 37.3 mg
  • Sodium: 448.7 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Buttermilk Cornbread calories by ingredient
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Number of Servings: 9


    1 cup yellow, whole grain cornmeal
    3/4 cup whole wheat flour
    2 tsp baking powder
    1tsp salt
    1/4tsp baking soda
    1 cup lowfat buttermilk
    2Tbl light olive oil
    2 fresh eggs
    2Tbl Agave nectar or dark honey


Preheat the oven to 400*. Lightly coat an 8x8 baking pan with cooking spray. Set aside
In a medium mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda.Set aside
In a small mixing bowl, whisk together the buttermilk, oil, eggs, and agave. Pour the liquid ingredients into the dry ingredients and mix with a fork, just until smooth.
Pour into the prepared baking pan and bake for 18 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
To make dry cornbread cubes; preheat the oven to 400*. Cut the cornbread into 1/2 inch cubes. Place the cubes on baking sheets and bake for 5 to 7 minutes, or until lightly browned.
Cool on a wire rack. There will be about 8 cups of cubed cornbread.

Serving Size: cut into 2 inch cubes, makes 8 pieces

Number of Servings: 9

Recipe submitted by SparkPeople user PMRODGERS.

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