Post by Loupy on Mar 20, 2011 22:01:24 GMT -7
Wholesome Cornbread
Makes 9 servings
Ingredients:
1 ¼ cups yellow cornmeal
¾ cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, lightly beaten
1 ¼ cups buttermilk
2 tablespoons canola oil
Instructions:
1. Preheat oven to 350°F.
Coat an 8-inch-square baking pan with cooking spray.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk egg, buttermilk and oil in a separate bowl.
Add to the dry ingredients and stir until just combined.
Scrape the batter into the prepared pan, spreading evenly.
3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes.
Let cool in the pan on a wire rack for at least 5 minutes.
Serve warm or at room temperature.
Nutrition Information
Per serving:
161 calories
5 g fat
1 g sat
2 g mono
25 mg cholesterol
25 g carbohydrate
5 g protein
3 g fiber
285 mg sodium
102 mg potassium.
1 1/2 Carbohydrate Servings
Makes 9 servings
Ingredients:
1 ¼ cups yellow cornmeal
¾ cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg, lightly beaten
1 ¼ cups buttermilk
2 tablespoons canola oil
Instructions:
1. Preheat oven to 350°F.
Coat an 8-inch-square baking pan with cooking spray.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk egg, buttermilk and oil in a separate bowl.
Add to the dry ingredients and stir until just combined.
Scrape the batter into the prepared pan, spreading evenly.
3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes.
Let cool in the pan on a wire rack for at least 5 minutes.
Serve warm or at room temperature.
Nutrition Information
Per serving:
161 calories
5 g fat
1 g sat
2 g mono
25 mg cholesterol
25 g carbohydrate
5 g protein
3 g fiber
285 mg sodium
102 mg potassium.
1 1/2 Carbohydrate Servings
