Nutrition Facts| Serving Size | 1 square | | Calories | 178 | | Total Fat | 6 g | | Saturated Fat | 1 g | | Cholesterol | 22 mg | | Sodium | 94 mg |
Ingredients and Preparation| Ingredients | Measures |
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| 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.
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