Even nonfat buttermilk adds body to this cornbread recipe.
Serves: 12 servings
- 2 cups finely ground yellow or white cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups nonfat or low-fat buttermilk
- 3 egg whites, or 2 eggs, lightly beaten
- Place the cornmeal, sugar, baking powder, and baking soda in a medium-sized bowl, and stir to mix well. Add the buttermilk and egg whites or eggs, and stir with a wire whisk to mix well.
- Coat a 10-inch cast iron skillet with nonstick cooking spray, and spread the batter evenly in the pan. Bake at 375°F for 25 to 28 minutes, or just until a wooden toothpick inserted in the center of the bread comes out clean. Be careful not to overbake. Cut into wedges and serve hot, refrigerating any leftovers not eaten within 24 hours.
- Variation For a change of pace, after whisking in the buttermilk and eggs, fold one or more of the following ingredients into the batter: - 3/4 to 1 cup frozen (thawed) whole kernel corn, or 1 can (8 ounces) whole kernel corn, drained. - 3/4 to 1 cup shredded nonfat or reduced-fat Cheddar cheese. - 2 to 4 tablespoons finely chopped pickled jalapeño peppers. - 1 can (4 ounces) chopped green chilies, drained. - 1/4 cup cooked crumbled turkey bacon.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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