Use 1% milk and a small amount of margarine to make this cornbread lower in saturated fat and cholesterol.

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup white sugar
• 1 tsp baking powder
• 1 cup buttermilk, 1% fat
• 1 egg, whole
• 1/4 cup margarine, regular, tub
• 1 tsp vegetable oil (to grease baking pan)

1. Preheat oven to 350° F.
2. Mix together cornmeal, flour, sugar, and baking powder.
3. In another bowl, combine buttermilk and egg. Beat lightly.
4. Slowly add buttermilk and egg mixture to the dry ingredients.
5. Add margarine and mix by hand or with a mixer for 1 minute.
6. Bake for 20 to 25 minutes in an 8 by 8-inch greased baking dish. Cool.
7. Cut into 10 squares.

Makes 10 servings--Serving Size: 1 square

• Calories 178
• Fat 6 g
• Saturated fat 1 g
• Cholesterol 22 mg
• Sodium 94 mg

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