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Real Cornbread

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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 10 min 30 min

Directions

Ingredients

  • 3 tablespoon 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

Cooking Instruction

Step 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.

Step 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.

Step 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

  • Serving: Per serving
  • Calories: 172
  • Carbohydrates: 24g
  • Fat: 7g
  • Protein: 5g
  • Dietary Fiber: 3g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Cholesterol: 27mg
  • Potassium: 85mg
  • Sodium: 228mg
  • Exchanges: 1 1/2 starch, 1 1/2 fat
  • Carbohydrate Servings: 1 1/2
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