Buttermilk Cornbread is delicious with your favorite soup, reduced fat buttermilk helps lower the fat without sacrificing flavor. Add fresh red bell pepper for color, flavor, and antioxidants!
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
3 cups yellow cornmeal
2 cups all-purpose flour
1 tbsp + 2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup sugar
8 eggs
1/4 cup corn oil
2 cups reduced fat buttermilk
3 cups cream-style corn
Preheat oven to 400 degrees.
Grease 9"x13" baking pan with butter.
Large mixing bowl, combine the dry ingredients and stir to blend.
In another bowl, beat the eggs then add the oil, buttermilk and cream-style corn, blending thoroughly.
Blend the dry mixture with the wet mixture.
Pour into greased pan and back for 45 mins.
Preparation Time (hrs/min)
