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Wholesome Cornbread

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  50 Minutes
  9 servings
An excellent cornbread to serve with chili.
1 1/4 cups  yellow cornmeal
3/4 cup  whole-wheat flour
3 tablespoons  sugar
1 teaspoon  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
1   large egg, lightly beaten
1 1/4 cups  buttermilk
2 tablespoons  canola oil
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   9 servings
Calories: 161
Fat. Total: 5g
Protein: 5g
Carbohydrates, Total: 27g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 25mg
Sodium: 287mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Kathryn, LA Reviewed: 11/05/2008
This cornbread came out moist and very tasty. I added about 1/4 teaspoon of vanilla. This will be my regular recipe for cornbread from now on. It's great with red beans and rice.
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