Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Servings and Times
Ingredients and Preparation
Buttermilk, 1% fat
Margarine, regular, tub
Vegetable oil (to grease baking pan)
Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.
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.
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