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BUTTERMILK CORNBREAD Recipe

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This recipe for BUTTERMILK CORNBREAD, by , is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharron Schepkowski

Category:
Category:

Ingredients:  
Ingredients:  
Buttermilk Cornbread

This quick recipe is virtually fat free - less than 1 gram of fat per serving; serve warm with melted butter. Calories, fat, and cholesterol were reduced by:

Replacing oil with applesauce
Using egg whites instead of whole eggs
Using buttermilk instead of whole milk

1 c. All-purpose flour
1 c. yellow cornmeal
1/4 c sugar
1 tbsp. baking powder
1/2 tsp salt
2 egg whites lightly beaten
1 c. buttermilk
1/3 c. unsweetened applesauce

Directions:
Directions:
BUTTERMILK CORNBREAD

Preheat oven to 400 degrees
.
Lightly spray oil on 8 inch x 8 inch x 2 inch baking pan

In a large bowl, mix and stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the mixture.

In a small bowl, stir together the egg whites, buttermilk, and applesauce.

Add the buttermilk mixture to the flour mixture and stir just until moistened. Pour the batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Number Of Servings:
Number Of Servings:
Makes 9 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Lock in the freshness

If you can't use all the muffins - freeze them; the baked muffins stay fresh and tender if you freeze them.

 

 

 

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