Buttermilk Cornbread
1 cup cornmeal
1/2 cup all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
2 tbsp. canola oil
1 egg, lightly beaten
1 cup buttermilk
Preheat oven to 450º F. Grease or spray an 8-in. square baking pan or dish with nonstick spray.
Combine cornmeal, flour, soda, baking powder and sugar in a medium bowl. Combine oil, egg and buttermilk in another bowl. Add to cornmeal mixture and stir just until moistened.
Pour into prepared pan. Bake 20 to 25 minutes or until golden brown.
Cut into 8 rectangles.
Makes 8 Pieces.
Per Piece: 146 Cal; 5 g Total Fat (1 g Sat Fat); 22 g Carb; 28 mg Cholesterol; 165 mg Sodium; 4 g Protein; 2 g Fiber.
Exchanges: 1-1/2 Bread; 1 Fat.
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