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Southern Cornbread

  Southern-Cornbread

Serves 12; 1 piece per serving

Ingredients

  • Cooking spray
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup no-salt-added cream-style corn, undrained
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/2 cup low-fat buttermilk
  • 1/4 cup fat-free milk
  • 1 large egg
  • 2 tablespoons canola or corn oil

Nutrition Facts

  • Calories                              139
  • Total Fat                             3.5 g
  • Saturated Fat                     0.5 g
  • Polyunsaturated Fat        1.0 g
  • Monounsaturated Fat     2.0 g
  • Cholesterol                         16 mg
  • Sodium                                114 mg
  • Carbohydrates                   25 g
  • Fiber                                     2 g
  • Sugars                                  4 g
  • Protein                                 4 g

 

Dietary Exchanges: 1 1/2 starch, 1/2 fat

 

Preparation

  1. Preheat the oven to 425°F. Lightly spray a 9-inch square or round baking pan or pie pan with cooking spray.
  2. In a large bowl, stir together the cornmeal, both flours, sugar, baking soda, baking powder, and salt. Make a well in the center.
  3. In a medium bowl, stir together the remaining ingredients. Pour into the well in the flour mixture, stirring just until moistened. Spoon into the baking pan. Lightly spray the top of the batter with cooking spray.
  4. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool for 5 to 10 minutes before slicing.

© American Heart Association. Look for other delicious recipes like this from our Go Red For Women magazine cookbooks published by Publications International, Ltd. (PIL) at ShopHeart.org.

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