Lighter Sweet Orange and Blueberry Cornbread
134 Fewer Calories
8 g Less Fat
1 1/4 cups all- purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat buttermilk
1/3 cup canola oil
1 large egg, lightly beaten
1 egg white
Grated zest of 1 orange
1 cup blueberries
Preheat the oven to 400°F. Spray an 8 x 8-inch baking pan with cooking spray.
Whisk together the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and orange zest until well blended. Add the flour mixture just until combined. Gently fold in blueberries.
Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean about 25 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
Prep Time: 10 min
Cook Time: 25 min
Per Serving: 212 Cal (1 piece cornbread); 5 g Protein; 9 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 29 g Carb; 2 g Fiber; 8 g Sugar; 96 mg Calcium; 1 mg Iron; 252 mg Sodium; 23 mg Cholesterol
Original recipe courtesy Paula Deen: Sweet Blueberry Cornbread
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
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Syndie Reynolds in Paula’s Love of Orchids on May 13, 2013 at 10:59 pm
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in 10 Quick Household Tips on May 11, 2013 at 6:21 pm
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Mary in Paula’s Love of Orchids on May 11, 2013 at 4:11 pm