Try this Low-Fat Buttermilk Cornbread recipe, or contribute your own.
Suggest a better descriptionCombine cornmeal, oil, buttermilk and egg in bowl; mix well. Pour a small amount of additional oil into cast iron skillet; preheat skillet in 450? oven. Sprinkle a small amount of cornmeal over bottom of skillet. Pour in cornmeal batter. Bake at 475? for 15 to 20 minutes or until golden brown. Yield: 8 servings Posted to MC-Recipe Digest V1 #843 by MeLizaJane@aol.com on Oct 13, 1997
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1127 | ||
Calories from Fat: 306 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 226.2mg | 70 % | |
Sodium 3249.2mg | 112 % | |
Potassium 1193.1mg | 31 % | |
Total Carbohydrate 175.4g | 52 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 160.4g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1127
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