Buttermilk Cornbread
Here is the original recipe:
Ingredients:
1 cup flour (I used Spelt flour as a healthier alternative to white flour)
1/2 cup whole grain corn meal
2 tbsp organic sugar
1/2 tsp baking soda
1/2 tsp sea salt
1 cup lowfat buttermilk
1 tsp melted butter (I used smart balance butter blend with olive oil) plus another tablespoon for the cast iron skillet
1 egg, beaten
Preheat oven to 375 degrees. Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl.
Add beaten egg to flour mixture and stir. Stir in buttermilk and 1 tsp melted butter.
Stir until completely mixed.
Melt 1 tbsp smart balance butter blend (or best life butter stick) in a small cast iron skillet in the preheated oven.
When butter is melted, but not browned, pour in batter.
Bake at 375 degrees for 20-30 minutes until cornbread is set and baked through. Slice into triangles and serve.
Enjoy~
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