- 1 1/2 cups white cornmeal
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup liquid egg substitute
- 1 teaspoon corn oil
- 1 cup low-fat buttermilk
- 1/3 cup water
- Cooking spray
Preheat oven to 400°F. Place an 8-inch cast-iron skillet in the oven to preheat. In a large bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Add egg substitute, oil, buttermilk, and water, stirring until just moistened. Using oven mitts, remove skillet from oven and coat liberally with cooking spray. (Alternatively, an 8″ x 8″ baking pan at room temperature, coated with cooking spray, can be used). Pour batter into skillet and bake for 20–25 minutes or until cornbread is golden and cooked through.
Yield: 9 servings. Serving size: 1/9 of recipe.
Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Cholesterol: 2 mg, Sodium: 251 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 starch, 1/2 fat. Carbohydrate choices: 1 1/2.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.