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Real Cornbread

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 22 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  8 servings
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.

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

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Southern Side Dishes
 Heritage of Taste
 Quick & Classic Cornbread
Nutrition Facts per Serving
Yield:   8 servings
Calories: 172
Fat. Total: 7g
Protein: 5g
Carbohydrates, Total: 24g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 27mg
Sodium: 228mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 22 reviews »

Rating: 5
by: Sharon, TN Reviewed: 10/18/2010
My Momma's Cornbread!
I'm almost 70 years old and learned to make this exact cornbread from my mother years and years ago! Every time I see a recipe calling for sugar in it, I quite reading immediately. SUGAR DOESN'T GO IN CORNBREAD, folks! At least not is true SOUTHERN cornbread. This is the first time I've read a recipe that tells you to heat the oil in a cast iron skillet in a hot oven before adding it to the batter...perfect! I do this in cornstick pans, muffin pans, and my divided pie-sliced cast iron pan.
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