Ruth's Cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 103.5
- Total Fat: 4.2 g
- Cholesterol: 1.3 mg
- Sodium: 398.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 0.9 g
- Protein: 3.1 g
View full nutritional breakdown of Ruth's Cornbread calories by ingredient
Introduction
This is my mother-in-laws recipe except that I used egg beaters rather than an egg and left out the 1 T of sugar. This is my mother-in-laws recipe except that I used egg beaters rather than an egg and left out the 1 T of sugar.Number of Servings: 8
Ingredients
-
3/4 cup yellow cornmeal
1/4 cup white flour ( you can use whole wheat)
1/2 tsp salt
1 Tbsp baking powder
pinch of soda
2 Tbsp Canola oil
1/4 cup Eggbeaters
1 cup buttermilk (low fat)
Directions
Heat oven to 400 degrees. Spray pan (I use cast iron skillet, about 8") with oil and heat in oven while you mix ingredients.
Pour buttermilk into cup and mix in soda. Mix dry ingredients in bowl. Add Eggbeaters, Canola oil and buttermilk mixture. Stir until just blended. Pour into heated pan and bake. This is best when top of cornbread is slightly browned on top, so might extend cooking time. Cut into eight pieces.
This recipe can be doubled for thicker cornbread.
Number of Servings: 8
Recipe submitted by SparkPeople user HONEY1942.
Pour buttermilk into cup and mix in soda. Mix dry ingredients in bowl. Add Eggbeaters, Canola oil and buttermilk mixture. Stir until just blended. Pour into heated pan and bake. This is best when top of cornbread is slightly browned on top, so might extend cooking time. Cut into eight pieces.
This recipe can be doubled for thicker cornbread.
Number of Servings: 8
Recipe submitted by SparkPeople user HONEY1942.