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Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.
Makes 10 servings
1 cup cornmeal
1 cup flour
1/4 cup white sugar
1 tsp baking powder
1 cup buttermilk, 1% fat
1 egg, whole
1/4 cup margarine, regular, tub
1 tsp vegetable oil (to grease baking pan)
1. Preheat oven to 350° F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool. Cut into 10 squares.
Serving Size: 1 square
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 22 mg
Sodium: 94 mg
Total fiber: 1 g
Protein: 4 g
Carbohydrates: 27 g
Potassium: 132 mg
National Institutes of Health - www.nih.gov
Special thanks to Goulda A. Downer, Ph.D., R.D., for sharing her collection of African American recipes, and the General Clinical Research Center in the Irving Center for Clinical Research, Columbia University, New York, for testing the recipes.
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