Breakfast

Whole Wheat Buttermilk Corn Bread is for Breakfast.

Whole Wheat Buttermilk Corn Bread takes 15 minutes to prepare.

Whole Wheat Buttermilk Corn Bread takes 18 minutes to cook.

Whole Wheat Buttermilk Corn Bread makes 12 servings.

The ingredients for Whole Wheat Buttermilk Corn Bread are:

1/2 Cup Butter
2/3 Cup Sugar (may use splenda for baking to reduce calories - I used regular sugar)
1/3 Cup egg whites (I used All Whites)
1 Cup Buttermilk (I used reduced fat version)
1/2 tsp Baking Soda
1/2 tsp Salt
1 Cup King Arthur 100% Whole Wheat Flour
1 Cup Quaker Cornmeal

Here is how you make Whole Wheat Buttermilk Corn Bread:

Preheat oven to 375, Grease mini muffin panIn a large skillet, melt butter. Remove from heat, mix in sugar till well blendedMix in egg whitesMix in buttermilk slowlyAdd in baking soda and salt - mix wellAdd Flour & cornmeal alternately and mix until no longer lumpy.Scoop mixture into mini muffin panBake at 375 for 18 minutes or until toothpick comes out clean.Serving Size: Makes 12 ServingsNumber of Servings: 12Recipe submitted by SparkPeople user MELISSAT123.

The nutritional information for Whole Wheat Buttermilk Corn Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 129.3

• Total Fat: 4.4 g
• Cholesterol: 10.9 mg
• Sodium: 170.1 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 1.1 g
• Protein: 2.1 g