Quick Buttermilk Corn Bread

Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan.

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

170 (27% from fat)

Fat:

5.1g (sat 0.8g,mono 1.3g,poly 2.6g)

Protein:

5.2g

Carbohydrate:

26.5g

Fiber:

2.2g

Cholesterol:

28mg

Iron:

1.2mg

Sodium:

473mg

Calcium:

88mg