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Tender Buttermilk Corn Bread

5
Points®
Total Time
38 min
Prep
5 min
Cook
18 min
Serves
12
Difficulty
Easy

Ingredients

Canola oil

2 tsp

Yellow cornmeal

1¾ cup(s), preferably stone ground

All-purpose flour

½ cup(s)

Sugar

1 Tbsp

Baking powder

2 tsp

Table salt

¾ tsp

Baking soda

½ tsp

Water

½ cup(s), boiling

1% low fat buttermilk

1⅓ cup(s)

Fat free egg substitute

½ cup(s)

Jalapeño pepper

1 large, seeded and minced

Unsalted butter

2½ Tbsp, melted

Instructions

  1. Preheat oven to 425°F. Brush bottom and side of 10-inch cast-iron skillet with the oil. Place pan in oven to preheat 15 minutes.
  2. Meanwhile, whisk together 1¼ cups of cornmeal, the flour, sugar, baking powder, salt, and baking soda in medium bowl.
  3. Whisk together remaining ½ cup cornmeal and the boiling water in large bowl until smooth. Whisk in buttermilk, egg substitute, jalapeño, and butter. With rubber spatula, fold flour mixture into buttermilk mixture just until blended (do not overmix).
  4. Using oven mitts, transfer hot skillet to stovetop. Scrape batter into hot pan. Return pan to oven and bake until corn bread is golden and toothpick inserted into center comes out clean, 18–20 minutes. Let cool in pan on wire rack 5 minutes. Cut into 12 wedges.
  5. Per serving: 1 wedge

Notes

Stone-ground cornmeal is a whole grain, which means it contains three parts: the outer layer (bran), the large middle portion (endosperm), and germ (the heart). To turn dried corn into meal, it is slowly ground between two stones, which creates a coarser texture and lends more corn flavor than regular cornmeal.

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