Wholesome Cornbread
http://www.eatingwell.com/recipes/wholesome_cornbread.html
From EatingWell: The Essential EatingWell Cookbook (2004)An excellent cornbread to serve with chili.
9 servings | Active Time: 20 minutes | Total Time: 50 minutes
Ingredients
- 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
Preparation
- Preheat oven to 350°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.
Nutrition
Per serving : 161 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 25 mg Cholesterol; 27 g Carbohydrates; 5 g Protein; 3 g Fiber; 287 mg Sodium; 102 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat