Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

Nutrition Facts

Serving Size1 square
Total Fat6 g
Saturated Fat1 g
Cholesterol22 mg
Sodium94 mg

Servings and Times


Ingredients and Preparation

Cornmeal1 cup
Flour1 cup
White sugar¼ cup  
Baking powder1 teaspoon
Buttermilk, 1% fat1 cup
Egg, whole1
Margarine (tub)¼ cup  
Vegetable oil (to grease baking pan)1 teaspoon
  1. Directions
  2. Preheat oven to 350°F.
  3. Mix together cornmeal, flour, sugar, and baking powder.
  4. In another bowl, combine buttermilk and egg. Beat lightly.
  5. Slowly add buttermilk and egg mixture to the dry ingredients.
  6. Add margarine and mix by hand or with a mixer for 1 minute.
  7. Bake for 20 to 25 minutes in an 8 x 8 inch greased baking dish. Let cool.
  8. Cut into 10 squares.