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
- 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
- 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.
- 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.
- 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.
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 1/2 fat