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Sarah Olliges


1 cup cornmeal
1 cup flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup fat-free buttermilk
½ cup egg whites


Preheat oven to 350 degrees. Mix dry ingredients in large bowl. Combine wet ingredients in a second bowl. Slowly add wet mixture to dry ingredients; pour into a lightly greased pan and bake for 30 minutes, until cornbread is slightly browned. Add chopped jalapenos or green chilis if desired.

8 slices. 131 cal, 1g fat per slice