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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) 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!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cup Cornmeal
¾ cup All-Purpose Flour
1 tsp Baking Powder
½ tsp Salt
1 tsp Baking Soda
½ 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 º. 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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