Serves 6

Per serving: 89 calories, 3.2g protein, 14.7g carbohydrate, 1g dietary fiber, 2.2g total fat (0.5g saturated fat), 36mg cholesterol, 219mg sodium Carbohydrate choices: 1

This is old-fashioned country cornbread, crisp-edged and grainy, to accompany soup, salad, stew, or a pot of beans. It's just big enough to serve six, and is ideally baked in a small iron skillet. Add chopped jalapeno or pimiento for extra flavor.


  • 1 teaspoon canola oil
  • ½ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch salt
  • Pinch cayenne or black pepper (optional)
  • ½ cup lowfat buttermilk
  • 1 large egg, beaten
  • 1 tablespoon minced scallions, green and white parts
  • Kernels and scraped juices from 1 ear of fresh corn

SWIRL the oil around the bottom of an ovenproof 7-inch skillet (preferably cast iron) or small baking pan. Place it on the center rack of a cold oven, then preheat the oven to 375°F.

WHISK together the dry ingredients. Add the buttermilk and egg; stir just until incorporated. Fold in the scallions and corn.

REMOVE the skillet from the preheated oven; pour the batter over the hot oil. Bake for 15 to 20 minutes. Cut into 4 wedges.