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Beyond Basic Cornbread

This healthy recipe comes from NDSU Extension Service.


  • 3/4 cup all-purpose flour
  • 1 cup white corn meal
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg plus 2 egg whites
  • 1/4 cup canola oil


Whisk together dry ingredients. Lightly beat buttermilk, eggs and oil; add to dry ingredients and mix with a spoon by hand or with an electric mixer until smooth. Don't overbeat. Bake 20 to 25 minutes at 425 F in a 8x8x2 or similar-sized baking pan that's been sprayed with vegetable oil.

Makes eight servings.

Per serving: 220 calories and 8.5 grams (g) fat.

Filed under: breads, bake
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