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Real Cornbread

:  October/November 2006

Your rating: None Average: 3.1 (46 votes)

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.


READER'S COMMENT:
"This cornbread is GREAT! The texture is spot on what cornbread should be. Not cake-y; more dense & crumbly. I will say that it would be great to experiment w/ different flavors (like adding in some onion, peppers, etc). I am going...
Real Cornbread Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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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

Per serving: 172 calories; 7 g fat ( 1 g sat , 3 g mono ); 27 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 228 mg sodium; 85 mg potassium.

Carbohydrate Servings: 1 1/2

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


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Recipe Categories

Style/Theme
Kid-friendly
Make ahead instructions
Quick (total 30 min. or less)
Vegetarian
Comfort foods
Entertaining, casual
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Baked Goods, quick breads & muffins
Servings
8 or more
Ethnic/Regional
American
Southern/Soul
Preparation/ Technique
Bake
Meal/Course
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Season
Spring
Summer
Fall
Winter
Holiday
Kwaanza
Mardi Gras
Publication
October/November 2006
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