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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Creamy Chicken with Skillet Cornbread Ingredients:
1 1/2 cups yellow cornmeal |
3/4 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups nonfat buttermilk |
1 1/2 tablespoons vegetable oil |
1 egg yolk, lightly beaten |
3 egg whites, lightly beaten |
vegetable cooking spray |
Directions:
1. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
2. Spoon batter into a preheated 10-inch cast-iron skillet coated with cooking spray. Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned. Cut into wedges, and remove from skillet immediately.
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