Cornbread is a favorite of mine and I found this lightened up version that’s delicious. I’m not saying it’s better than the traditional cornbread, but it fills the bill for a cornbread craving!
This cornbread is moist and fluffy with a bit of tang from the buttermilk. It’s adapted from a Cooking Light recipe; using stone-ground cornmeal to give it a great coarse sandy texture. Simple, good and easy!
Southern-Style Cornbread Lightened Up
1½ cups stone-ground cornmeal
3 tablespoons flour
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup fat-free or low-fat buttermilk
Egg substitute equivalent to 1 egg
1 tablespoon canola oil
Preheat oven to 375 degrees.
Coat and 8-inch square baking pan with non-stick cooking spray.
Add cornmeal and flour to a large bowl.
Whisk in salt, baking powder and baking soda.
Make a well in the center.
Combine buttermilk, egg substitute and oil in a small bowl and mix thoroughly.
Pour buttermilk mixture into well of dry ingredients and combine, do not over-stir.
Pour into prepared pan.
Bake 20 minutes, or until toothpick inserted in center comes out clean.
Cut into squares and serve warm.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!