Real Cornbread
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.
Prep Time:
10 mins
Total Time:
30 mins
Servings:
8 servings
Ingredients
-
3 tablespoons canola oil
-
2 cups yellow or white cornmeal
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 large egg, beaten
-
1 1/2 cups nonfat milk or nonfat buttermilk
Directions
1
Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
2
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
3
Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.
Tip:
MAKE AHEAD TIP: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
Nutrition Facts
Calories 172, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 27 mg, Sodium 228 mg, Carbohydrate 24 g, Fiber 3 g, Protein 5 g, Potassium 85 mg. Exchanges: Starch 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Light Corn Bread
Serve this golden cornbread flecked with green chiles warm from the oven with a low-calorie spread.
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