Buttermilk Corn Bread

Serves: 12
Total Calories: 110


1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 cups buttermilk
2 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup fat-free cholesterol-free egg white or 1/2 cup egg product


1. Heat oven to 450°. Grease bottom and side of round pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches.
2. Mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan. Bake 25 to 30 minutes or until golden brown. Serve warm.

1 Serving

Calories 110 (Calories from Fat 25)
Fat 3g (Saturated 1g)
Cholesterol 5mg
Sodium 370mg
Carbohydrate 12g (Dietary Fiber 2g)
Protein 4g

% DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 6%

DIET EXCHANGES: 1 1/2 Starch

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 110
Calories from Fat: 26

This Buttermilk Corn Bread recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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