Low Fat Cornbread

Sunday, October 9, 2011

This low fat cornbread is particularly wonderful when served warm. Have some ready when you next make a batch of chili.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 1 1/4 cups low fat buttermilk
  • 2 tbsp canola oil


Preheat oven to 350 degrees. Spray an 8-inch square glass baking dish with nonstick cooking spray.

In a large bowl, combine cornmeal, flours, baking powder, baking soda and salt. In a separate bowl, whisk egg, buttermilk and oil. Add wet mix to dry and stir until just moist. Empty batter into glass dish and bake until lightly golden and until the top springs back slightly when pressed—about 25 minutes. Cool for a few minutes, then serve while still warm.

Makes 16 squares.

Per Serving: Calories 96, Calories from Fat 23, Total Fat 2.6g (sat 0.3g), Cholesterol 14mg, Sodium 133mg, Carbohydrate 15.7g, Fiber 1.2g, Protein 2.5g

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