Low-Fat Buttermilk Cornbread

Ingredients

• 1 cup yellow cornmeal
• ½ cup whole wheat flour
• ½ cup all-purpose flour
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg, lightly beaten (or 2 tablespoons egg beaters)
• 1¼ cups low-fat buttermilk
• 2 tablespoons canola oil
• 1/3 cup corn
• 1/3 cup diced red pepper

Procedure

1. Preheat oven to 350°F.
2. Spray an 8-inch cast iron skillet or similar baking dish with nonstick cooking spray.
3. In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, whisk egg, buttermilk, and oil.
5. Add wet mix to dry and stir until just moist, do not overmix!
6. Stir in corn and red peppers.
7. Pour batter into baking dish, sprinkle with a light dusting of cornmeal and bake until lightly golden and the top springs back slightly when pressed, about 25 minutes.
8. Cool for a few minutes, then serve while still warm.

Note: Whole wheat flour includes all parts of the grain: bran, germ, and endosperm.

Credits

Recipe by AccentHealth Chef Donna Brousseau.