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BUTTERMILK CORNBREAD (from So Fat, Low Fat, No Fat Cookbook by Betty Rohde) Recipe

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This recipe for BUTTERMILK CORNBREAD (from So Fat, Low Fat, No Fat Cookbook by Betty Rohde), by , is from McElroy-Perry Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sondra McElroy Hallinan

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Cornmeal
cup All-Purpose Flour
1 tsp Baking Powder
tsp Salt
1 tsp Baking Soda
cup Egg Substitute (such as Egg Beaters)
1 cup Skim Buttermilk (1 gram fat per cup)
1 tbsp Canola Oil

Directions:
Directions:
Preheat oven to 400 . Lightly spray a 9" x 9" baking pan with cooking spray. In mixing bowl, combine meal, flour, baking powder, salt, and baking soda. Stir to mix all ingredients. Make a well in the middle; add egg substitute, buttermilk, and oil. Stir these three ingredients and gradually start mixing the meal mixture into the buttermilk mixture. You may need to add a little water; stir in about 2 tbsp at a time until all dry ingredients are moistened. Pour into prepared pan and bake 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
8 - Calories: 159.5 - Total Fat: 1 g

 

 

 

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