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Sunday, May 29, 2011

Corn Bread

By: Cooking Light
2 tblsp Canola Oil
2 C. Yellow Cornmeal
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 3/4 C. fat-free buttermilk
1/8 tsp black pepper
1 large egg lightly beaten
Preheat oven at 450 degrees
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 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 degrees for 15 minutes or until a wooden pick inserted into center comes out clean. let stand 5 minutes before serving.

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