My Final Weight Loss Journey

This is a great 2 point cornbread recipe!  I have made this in an iron skillet and also into 16 muffins.  The recipe freezes well.  I keep these made up in the freezer for our many soup/chili dinners.  Enjoy!


Source: Southern Living 2002 Annual Recipes
Servings: 16
HU: 2
Posted by: Waneyvant
Date: January 28, 2005 

Note: You can freeze bread in a heavy zip lock bag for one month; thaw in fridge. 

Ingredients:

1/3 cup butter
2 cups self rising white cornmeal
3/4 cup all purpose flour
1 T. sugar
2 1/4 cups low fat buttermilk
2 large eggs 

Place butter in a 10 inch cast iron skillet & heat in a 425 oven for 5 minutes or until melted.

Combine meal, flour & sugar in a large bowl; stir together buttermilk & eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet. Bake for 25 minutes or until golden.

NOTE:  Cut piece of Cornbread is equal to 2 servings.  That size of serving is 4 points.

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