Emily'S Low-Fat Cornbread

9 ingredients
5 steps

Ingredients

  • 1 1/2 c. yellow cornmeal
  • 3/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 2 c. nonfat buttermilk
  • 1 1/2 Tbsp. vegetable oil
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten

Directions

  1. 1
    Combine first 5 ingredients in a large bowl, make well in center of mixture.
  2. 2
    Combine buttermilk, oil, egg and egg whites; add to cornmeal mixture, stirring just until dry ingredients are moistened.
  3. 3
    Coat a 10-inch cast-iron skillet with vegetable cooking spray.
  4. 4
    Heat skillet at 450° for 4 to 5 minutes or until hot.
  5. 5
    Remove skillet from oven, pour batter into hot skillet. Bake at 450° for 20 to 25 minutes or until lightly browned. Remove cornbread from skillet immediately.

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