Low-fat buttermilk is a traditional addition to Southern-style corn bread. Today, buttermilk is made by adding a special type of bacteria to nonfat or low-fat milk. The bacterium thickens the milk and gives it a tangy taste. Buttermilk adds tenderness and flavor to baked goods. You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk, then mixing it well and letting it stand for 5 minutes.
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour or whole-wheat pastry flour
- ¼ cup stevia granulated sweetener
- 1 teaspoon baking powder
- 1 cup low-fat buttermilk
- 1 large egg, lightly beaten
- ¼ cup whipped butter
How to Make It
- Preheat the oven to 350°F. Spray an 8-inch square baking dish or 8-inch cast iron skillet with butter-flavored cooking spray. Combine the cornmeal, flour, stevia, and baking powder in a medium bowl and stir with a whisk to blend.
- Combine the buttermilk and egg in a small bowl. Beat lightly to blend. Gradually add the buttermilk and egg to the dry ingredients. Stir in the butter until blended. Allow the batter to rest for 15 to 30 minutes. Pour into the prepared baking dish and bake for 20 to 25 minutes, or until golden brown.Remove from the oven and let cool. Cut into 10 squares.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 134 kcal Calories from Fat: 9 kcal |
|
% Daily Value*
|
| Total Fat 1 g 3% |
Trans Fat 0.0 g |
Cholesterol 1 mg 0% |
Sodium 246 mg 4% |
carbohydrates 27 g 21% |
Dietary Fiber 2 g 5% |
Sugars 7 g 8% |
Protein 4 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |