EAT
well
GOOD-FOR-YOU CORNBREAD
JANUARY 2013
Calories178
Total Fat
6g
Saturated Fat
1g
Cholesterol
22 mg
Sodium
94 mg
Total Fiber
1g
Protein
4g
Carbohydrates
Potassium
27 g
132 mg
Ingredients
™™ 1 C cornmeal
™™ 1 C flour
™™ 1/4 C sugar
™™ 1 tsp baking powder
™™ 1 C low-fat (1 percent)
buttermilk
™™ 1 large egg
™™ 1/4 C butter or margarine
™™ 1 tsp vegetable oil (to grease
baking pan)
Keep the Beat Recipes Tools and Resources:
To help organizations help people shop for, prepare,
and serve healthy meals, the National Heart, Lung,
and Blood Institute (NHLBI) has created these Keep
the Beat Recipes Tools and Resources.
http://hp2010.nhlbihin.net/healthyeating/
Images in this publication © 2013 Thinkstock
Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 10 servings
Serving Size: 1 square
Directions
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 dry ingredients.
5. Add margarine and mix by
hand or mixer for one minute.
6. Bake for 20–25 minutes in a
greased 8 x 8 inch baking dish.
Cool. Cut into 10 squares.
Ingredient Tidbit
Buttermilk is lower in fat than
regular milk because the fat has
been removed to make butter. It
is also high in potassium, vitamin
B12, calcium, and riboflavin, as
well as being a good source of
phosphorus.
Those with digestive problems are
often advised to drink buttermilk
rather than milk as it is more
quickly digested. Buttermilk has
more lactic acid than skim milk.