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Cornbread Wedges

Healthycooking's picture
  Yellow cornmeal 2⁄3 Cup (10.67 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Baking powder 3⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Salt 1 Dash
  Nonfat buttermilk 3⁄4 Cup (12 tbs)
  Frozen egg substitute 2 Tablespoon, thawed
  Margarine 1 Tablespoon, melted
  Vegetable cooking spray 1 Tablespoon

Combine first 7 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into a 9-inch pieplate coated with cooking spray.
Bake at 400° for 14 minutes; remove from oven, and cool slightly on a wire rack.
Cut cornbread into 6 wedges, and serve warm.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 895 Calories from Fat 315

% Daily Value*

Total Fat 35 g53.5%

Saturated Fat 4.5 g22.6%

Trans Fat 0 g

Cholesterol 0.6 mg0.2%

Sodium 868.2 mg36.2%

Total Carbohydrates 132 g44.1%

Dietary Fiber 8.2 g32.8%

Sugars 6.1 g

Protein 15 g29.7%

Vitamin A 12.2% Vitamin C 0.3%

Calcium 30.5% Iron 36%

*Based on a 2000 Calorie diet

Cornbread Wedges Recipe