Buttermilk Cornbread
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Updated Mar 6, 2014
Take a break from regular bread with this fluffy cornbread that's baked to perfection.
Buttermilk Cornbread
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- Prep Time 10 min
- Total 40 min
- Servings 8
- Ingredients 7
Ingredients
- 1 teaspoon vegetable oil
- 1 cup yellow self-rising cornmeal mix
- 3/4 cup finely chopped onion
- 1/2 cup buttermilk
- 1/4 cup fat-free egg product
- 2 tablespoons vegetable oil
- 1 can (8.5 oz) cream-style corn
Instructions
-
Step1Heat oven to 400°F. Add 1 teaspoon oil to 9-inch cast iron skillet; rotate skillet to coat with oil. Place in oven 10 minutes.
-
Step2In medium bowl, stir together cornmeal mix and onion. In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn. Add to cornmeal mixture; stir just until moistened. Spoon batter into hot skillet.
-
Step3Bake 20 minutes or until golden brown. Cut into 8 wedges. Serve warm.
Nutrition
120
Calories
5g
Total Fat
3g
Protein
17g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Total Fat
- 5g
- 0%
- Saturated Fat
- 1/2g
- 0%
- Sodium
- 310mg
- 0%
- Total Carbohydrate
- 17g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Fat;Carbohydrate Choice
1
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