Buttermilk Cornbread

Name: Buttermilk Cornbread
Ingredients: 2 tablespoons plus 1 teaspoon vegetable oil, divided; 1 cup yellow self-rising cornmeal mix; 3/4 cup finely chopped onion; 1/2 cup low-fat buttermilk; 1/4 cup egg substitute; 1 (8 1/4-ounce) can cream-style corn

6 ingredients

3 steps

Ingredients

2 tablespoons plus 1 teaspoon vegetable oil, divided
1 cup yellow self-rising cornmeal mix
3/4 cup finely chopped onion
1/2 cup low-fat buttermilk
1/4 cup egg substitute
1 (8 1/4-ounce) can cream-style corn

Directions

1

Preheat oven to 400°.
2

Coat a 9-inch cast iron skillet with 1 teaspoon oil; place in oven 10 minutes.
3

Combine cornmeal mix and onion in a medium bowl. Combine buttermilk, 2 tablespoons oil, egg substitute, and corn. Add to cornmeal mixture, stirring just until moist. Spoon batter into preheated pan. Bake at 400° for 20 minutes or until golden. Cut into 8 wedges.