Wholesome Cornbread

From EatingWell: The Essential EatingWell Cookbook (2004) — Subscribe Now!

An excellent cornbread to serve with chili.

READER'S COMMENT:

"I thought this was very good. For me it was just right. It looked a little bland because of it's color (whole wheat flour) but it was very good to me. I liked the fact that it was lower in fat, etc and this was what I was looking for....

9 servings

Active Time: 20 minutes

Total Time: 50 minutes

Nutrition Profile

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