Real Cornbread

3.3 (100)
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.

Yield: 8 servings
Active Time: 10
Total Time: 30

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

Preparation

  1. Preheat oven to 450°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.

Tips & Notes

  • Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.

Nutrition

Nutrition Per Serving

calories 172
fat 7 g (1 g sat, 3 g mono)
cholesterol 27 mg
carbohydrates 24 g
protein 5 g
fiber 3 g
sodium 228 mg
potassium 85 mg

Nutrition Bonus

Carbohydrate Serving 1 1/2

Exchanges 1 1/2 starch, 1 1/2 fat

From EatingWell October/November 2006