Lighter Southern Buttermilk Cornbread

1 1/2 cups yellow, white or blue cornmeal
1/2 cup all-purpose flour*
1 1/2 cups fat-free buttermilk
2 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup fat-free cholesterol-free egg product

Heat oven to 450F. Coat with cooking spray bottom and sides of 9x1 1/2-inch round pan, 8x8x2-inch square pan, or 10-inch ovenproof skillet with shortening.

Mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.

Bake round or square 25 to 30 minutes, skillet about 20 minutes or until golden brown. Serve warm.

*If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.

3 grams of fat and 120 calories per serving (the book doesn't say how many servings there are per pan - my guess is 12 servings)
Source: Crocker's Best of Baking: More Than 350 of America's Favorite Recipes

Hi Micha,

I haven't tried this recipe but I'm thinking the buttermilk and egg-substitute might help with the flavor. Let us know if you try it!

Betsy