Makes 9 servings
1 ¼ cups yellow cornmeal¾ cup whole-wheat flour3 tablespoons sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 large egg, lightly beaten1 ¼ cups buttermilk2 tablespoons canola oil
1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. 2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.3. Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.
Per serving: 161 calories; 5 g fat (1 g sat, 2 g mono); 25 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 285 mg sodium; 102 mg potassium. 1 1/2 Carbohydrate Servings