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Bread: Low Fat Corn Bread by Sissy
posted by Sissy 01-24-101 6:07 PM
Low Fat Corn Bread
cookbook published by St. Thomas Hospital Heart Institute in Tennessee (USA)
1 cup low-fat buttermilk
1/2 teaspoon baking soda
1 cup self-rising cornmeal
1/4 cup flour
1/4 cup whole kernel corn, drained
2 teaspoons canola oil
Spray an 8-inch cast iron skillet with nonstick cooking spray. Heat the skillet at 450 degrees for 5 minutes.
Mix the buttermilk and baking soda in a bowl. Add the cornmeal and flour, stirring until mixed. Stir in the corn and canola oil. Spoon into the prepared skillet. Bake at 450 degrees for 20-25 minutes or until golden brown. Remove from oven and invert onto serving plate. 8 servings
PER SERVING: Calories 75, Carbohydrate 12.5 g, Protein 2.3 g, Total Fat 1.9 g, Cholestrerol 1.1 mg, Sodium 234 mg, Fiber trace, Calories from fat 23%
