Real Cornbread

http://www.eatingwell.com/recipes/real_cornbread.html

From EatingWell:  October/November 2006

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.

8 servings | Active Time: 10 minutes | Total Time: 30 minutes

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.

Nutrition

Per serving : 172 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 24 g Carbohydrates; 5 g Protein; 3 g Fiber; 228 mg Sodium; 85 mg Potassium

1 1/2 Carbohydrate Serving

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

Tips & Notes

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