Buttermilk Cornbread (dairy free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 145.0
- Total Fat: 4.5 g
- Cholesterol: 0.1 mg
- Sodium: 441.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
View full nutritional breakdown of Buttermilk Cornbread (dairy free) calories by ingredient
Introduction
to substitute buttermilk ad 2-3 tsp of cider vinegar or lemon juice to mmeasuring cup then add milk substitute (plain soy light) to make 1 cup and let sit 10 mins to substitute buttermilk ad 2-3 tsp of cider vinegar or lemon juice to mmeasuring cup then add milk substitute (plain soy light) to make 1 cup and let sit 10 minsNumber of Servings: 9
Ingredients
-
1 cup yellow whole grain cornmeal
3/4 cup whole wheat flower
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1 cup buttermilk substitue
2 tablespoons olive oil
.5 cup egg beaters
2 tbsp honey
Directions
Preheat oven to 400, spray 8x8 pan with cooking spray
Combine cornmeal flour, baking powder, salt and baking soda in mixing bowl.
Combine olive oil buttermilk, eggs honey, whisk well.
Add flour mixture and stir just until smooth. Pour into prepared pan. Bake 18 min. Cool on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user RAVENETTE1.
Combine cornmeal flour, baking powder, salt and baking soda in mixing bowl.
Combine olive oil buttermilk, eggs honey, whisk well.
Add flour mixture and stir just until smooth. Pour into prepared pan. Bake 18 min. Cool on wire rack
Number of Servings: 9
Recipe submitted by SparkPeople user RAVENETTE1.