Good-for-you Cornbread
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Nutrition Facts
Serving Size | 1 square |
Calories | 178 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Cholesterol | 22 mg |
Sodium | 94 mg |
Servings and Times
Servings | 10 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Cornmeal | 1 cup |
Flour | 1 cup |
White sugar | ¼ cup |
Baking powder | 1 teaspoon |
Buttermilk, 1% fat | 1 cup |
Egg | 1 |
Margarine, regular, tub | ¼ cup |
Vegetable oil (to grease baking pan) | 1 teaspoon |
Tip: Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.
- Directions
- Preheat oven to 350°F.
- Mix together cornmeal, flour, sugar, and baking powder.
- In another bowl, combine buttermilk and egg. Beat lightly.
- Slowly add buttermilk and egg mixture to the dry ingredients.
- Add margarine and mix by hand or with a mixer for 1 minute.
- Bake for 20-25 minutes in an 8-by-8 inch greased baking dish. Cool. Cut into 10 squares.