Rating: 3.45 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.

Sarah Fritschner
Source: EatingWell Magazine, October/November 2006

Gallery

Recipe Summary test

total:
30 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

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

Nutrition Facts

186 calories; protein 4.8g; carbohydrates 26.1g; dietary fiber 2.2g; sugars 2.5g; fat 7.4g; saturated fat 1g; cholesterol 25.5mg; vitamin a iu 188.7IU; folate 12.9mcg; calcium 74.9mg; iron 1.2mg; magnesium 44.5mg; potassium 164.8mg; sodium 253.8mg; thiamin 0.1mg.
Advertisement