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Buttermilk Cornbread

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By Betty Crocker Kitchens
Updated Mar 6, 2014
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Take a break from regular bread with this fluffy cornbread that's baked to perfection.

Buttermilk Cornbread

  • Prep Time 10 min
  • Total 40 min
  • Servings 8
  • Ingredients 7
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Ingredients

  • 1 teaspoon vegetable oil
  • 1 cup yellow self-rising cornmeal mix
  • 3/4 cup finely chopped onion
  • 1/2 cup buttermilk
  • 1/4 cup fat-free egg product
  • 2 tablespoons vegetable oil
  • 1 can (8.5 oz) cream-style corn

Instructions

  • Step 
    1
    Heat oven to 400°F. Add 1 teaspoon oil to 9-inch cast iron skillet; rotate skillet to coat with oil. Place in oven 10 minutes.
  • Step 
    2
    In medium bowl, stir together cornmeal mix and onion. In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn. Add to cornmeal mixture; stir just until moistened. Spoon batter into hot skillet.
  • Step 
    3
    Bake 20 minutes or until golden brown. Cut into 8 wedges. Serve warm.

Nutrition

120 Calories
5g Total Fat
3g Protein
17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Total Fat
5g
0%
Saturated Fat
1/2g
0%
Sodium
310mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
2g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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