READY IN: 50mins

INGREDIENTS

  • 1 14 cupsyellow cornmeal
  • 34 cupwhole wheat flour
  • 3tablespoonssugar
  • 1teaspoonbaking powder
  • 12 teaspoonbaking soda
  • 12 teaspoonsalt
  • 1largeegg, lightly beaten
  • 1 14 cupsbuttermilk
  • 2tablespoonscanola oil
  • NUTRITION INFO

    Serving Size: 1 (74) g

    Servings Per Recipe:9

    Calories: 160.9

    Calories from Fat 43 g 27 %

    Total Fat 4.8 g 7 %

    Saturated Fat 0.7 g 3 %

    Cholesterol 22 mg 7 %

    Sodium 289.2 mg 12 %

    Total Carbohydrate26.2 g 8 %

    Dietary Fiber 2.3 g 9 %

    Sugars 6 g 23 %

    Protein 4.5 g 9 %

    DIRECTIONS

  • Preheat oven to 350°F Coat an 8-inch-square baking pan with cooking spray.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
  • Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.
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