Side Items

Low Cholesterol Cornbread takes 10 minutes to prepare.

Low Cholesterol Cornbread takes 35 minutes to cook.

Low Cholesterol Cornbread makes 8 servings.

The ingredients for Low Cholesterol Cornbread are:

1.5 cups low-fat buttermilk
.5 cup egg substitute
.25 cup oil (I use olive oil)

1 cup stone-ground cornmeal (I prefer white)
.5 cup farina (aka Cream of Wheat)
.5 cup whole wheat flour
3/4 tsp salt * (optional)
1 tsp. baking powder

enough spray oil to lightly coat skillet

Here is how you make Low Cholesterol Cornbread:

Spray 8" cast iron skillet with oil & place in oven while it is preheating. (Preheat oven to 400 degrees, middle rack)whisk eggs til lightly scrambled, whisk in oil til thick, whisk in buttermilk.Put a sifter on a small plate and put all dry ingredients into the sifter. After all wet ingredients are whisked together, sift the dry ones into the same bowl. Stir until just barely mixed. Remove hot skillet from oven and pour/scrape in batter. Cook 30-35 min. Test for doneness (insert toothpick or knife into center - if it comes out clean the cornbread is done.)Serving Size: one wedge = 1/8 of 8" cast iron skilletNumber of Servings: 8Recipe submitted by SparkPeople user CURTIOSITY.

The nutritional information for Low Cholesterol Cornbread is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.0

• Total Fat: 7.9 g
• Cholesterol: 2.0 mg
• Sodium: 361.6 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 2.1 g
• Protein: 5.5 g