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Buttermilk Cornbread

Source of Recipe

"Everyday Cooking For Diabetics", by Stella Bowling


Recipe Introduction

Southerners use buttermilk in cornbread recipes. As a rule, you can use nonfat milk as well. For a complete meal, place a piece of cornbread on a plate, and top with your favorite bean or chili dish. Exchanges
Makes 8 Pieces.

1 cup cornmeal
1/2 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
2 tbsp. canola oil
1 egg, lightly beaten
1 cup buttermilk

Preheat oven to 450ºF. Grease or spray an 8-in. square baking pan or dish with nonstick spray.

Combine cornmeal, flour, soda, baking powder and sugar in a medium bowl. Combine oil, egg and buttermilk in another bowl. Add to cornmeal mixture and stir just until moistened.

Pour into prepared pan. Bake 20 to 25 minutes or until golden brown. Cut into 8 rectangles.

Per Piece: 146 Cal; 5 g Total Fat (1 g Sat Fat); 22 g Carb;
28 mg Cholesterol; 165 mg Sodium; 4 g Protein; 2 g Fiber. ++++ Exchanges: 1-1/2 Bread; 1 Fat.