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August 29, 2004
Quick Buttermilk Corn Bread
2 tablespoons canola oil
2 cups yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups fat-free buttermilk
1/8 teaspoon black pepper
1 large egg, lightly beaten
Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 170 (27% from fat); FAT 5.1g (sat 0.8g, mono 1.3g, poly 2.6g); PROTEIN 5.2g; CARB 26.5g; FIBER 2.2g; CHOL 28mg; IRON 1.2mg; SODIUM 473mg; CALC 88mg
Posted by carcharhinid at August 29, 2004 03:43 PM