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EatingWell
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.

Ingredients
Directions
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
Per Serving:
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.
Exchanges:
1 1/2 starch, 1 1/2 fat
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