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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This recipe goes with Mini Corn Bread Crab Cakes with Lemon-Caper Sauce Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
3/4 cup yellow cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup fat-free buttermilk |
2 tablespoons canola oil |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt; make a well in center of mixture. Combine buttermilk, oil, and egg; stir with a whisk. Add to flour mixture; stir just until moistened. Scrape mixture into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
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