clock menu more-arrow no yes

Filed under:

Cook it light: Buttermilk is perfect substitute

Dear Jeanne: Reportedly, this is delicious, but it comes at a price, with all the fat! Could buttermilk be a substitute ingredient? Thanks! —Helen Hippaka, San Diego

Dear Helen: This is also known as "Spoon Bread" because it is not as firm as the usual cornbread and must be spooned out when hot (it firms up as it cools).

I think you're right about the buttermilk. It is perfect for this recipe. This is one of those recipes that is so much like the original that it would be silly to have the fat and calories of the original version.

I have replaced the muffin mix with the basic ingredients (cornmeal, flour, etc.) and eliminated the fat from it.

I also recommend that you look at the labels on the cream-style corn, as I found one that had 60 calories per half-cup and one that had 90.


1 can whole-kernel corn, drained

1 can cream-style corn

1 stick margarine, melted

1 box Jiffy Corn Muffin Mix

2 eggs

8 ounces sour cream

Mix all the ingredients, then pour into a 1 1/2-quart casserole. Bake for 70 minutes at 350 F.

Makes 8 servings.


3/4 cup cornmeal

1/2 cup unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon sugar

1 egg

2 egg whites

1 can (15.25 ounces) corn, drained

1 can (14.75 ounces) cream-style corn

1/2 cup low-fat buttermilk

1 1/2 teaspoons butter, melted

1. Preheat the oven to 350 F. Spray a 1 1/2-quart to 2-quart casserole with nonstick spray. Set aside.

2. Combine the cornmeal, flour, baking soda, baking powder and sugar, and set aside.

3. In a large bowl, beat the egg and egg whites lightly with a fork. Mix in the corn, cream-style corn and buttermilk. Add the cornmeal mixture and stir to moisten completely. Pour into the prepared dish; sprinkle the top with the melted butter. Bake for 60 minutes.

Makes 8 servings.

Each serving contains approximately: Original Recipe: 378 calories; 22 gm fat; 63 mg cholesterol; 696 mg sodium; 41 gm carbohydrates; 6 gm protein; 2 gm fiber. Revised Recipe: 173 calories; 2 gm fat; 26 mg cholesterol; 405 mg sodium; 33 gm carbohydrates; 6 gm protein; 13 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site,

Send your recipe for revision to:

Cook It Light

Deseret Morning News

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (60 cents), self-addressed envelope.

© King Features Syndicate Inc.