Buttermilk Cornbread
“A good recipe for rustic cornbread, baked in an iron skillet, belongs in every cook’s recipe box. The buttermilk contributes a tangy note and extra moisture.”
- Serves: Serves: 8
- Prep Time: 5 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: Serves: 8
Serving Size: 1 wedge (1/8 loaf)
- Amount Per Serving
- Calories:
- 280
- Calories from Fat:
- 90
- Total Fat:
- 10g
- Saturated Fat:
- 1g
- Cholesterol:
- 25mg
- Sodium:
- 350mg
- Total Carbs:
- 43g
- Dietary Fiber:
- 3g
- Sugars:
- 8g
- Protein:
- 7g
DIRECTIONS
Preheat oven to 400 degrees F. Coat a 10-inch round cast-iron skillet or other 1 1/2-quart baking dish with non-stick cooking spray.
In a small bowl, combine cornmeal and flour. Set aside.
In a large bowl, whisk egg, egg whites, buttermilk, oil, SPLENDA®, and salt until blended. Scatter baking powder over top and whisk just until blended.
Stir in dry ingredients just until moistened (some lumps are okay). Scrape into prepared skillet or dish.
Bake 15 to 20 minutes, or until a knife inserted in center comes out clean. Cool in pan 10 minutes. Cut into 8 wedges. Serve warm or completely cool.
NOTE
Serving Size: 1 wedge (1/8 loaf)
INGREDIENTS
- 1 cup yellow cornmeal, preferably stone-ground
- 1 cup all-purpose flour
- 1 large egg
- 2 large egg whites
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1/4 cup SPLENDA® Brown Sugar Blend
- 1 teaspoon salt
- 4 teaspoons baking powder
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