BUTTERMILK CORNBREAD
Take a break from regular bread with this fluffy cornbread that's baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Add 1 teaspoon oil to 9-inch cast iron skillet; rotate skillet to coat with oil. Place in oven 10 minutes.
- In medium bowl, stir together cornmeal mix and onion. In separate bowl, mix buttermilk, egg product, 2 tablespoons oil and the corn. Add to cornmeal mixture; stir just until moistened. Spoon batter into hot skillet.
- Bake 20 minutes or until golden brown. Cut into 8 wedges. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg
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