Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

1 cup	cornmeal
1 cup	flour
1/4 cup	white sugar
1 tsp	baking powder
1 cup	buttermilk, 1% fat
1	egg, whole
1/4 cup	margarine, regular, tub
1 tsp	vegetable oil (to grease baking pan)

 

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 the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool.
7. Cut into 10 squares.

Makes 10 servings--Serving Size: 1 square

Calories 178
Fat 6 g
Saturated fat 1 g
Cholesterol 22 mg
Sodium 94 mg