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 degrees 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 Publisher. All rights reserved.
nutrition information per serving
161 calories; 5g total fat; 1g total saturated fat; 25mg cholesterol; 287mg sodium; 27g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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