Serves: 12
WW Points: 2
Ingredients:
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, low-fat
2 tablespoons buttermilk, low-fat
1 egg
Instructions:
Preheat the oven to 400° F; spray an 8″ square pan or a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir until blended (do not overmix).
Transfer to the pan. Bake until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan on a rack 10 minutes, serve warm.
Nutritional Analysis:
Per Serving: 102 Calories; 1g Fat (8.1% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 220mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.