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 non-fat milk or non-fat buttermilk
Preheat the oven to 450 degrees F. Place the oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
Mix the cornmeal, baking powder and salt in a medium bowl. Add the 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 Publisher. All rights reserved.
nutrition information per serving
172 calories; 7g total fat; 1g total saturated fat; 27mg cholesterol; 228mg sodium; 24g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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