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Real Cornbread
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  • total
  • prep
172 calories/serving

Provided By:
EatingWell

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    • 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

    Serves:

    Directions

    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.

    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.

    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 Facts

    Per Single Serving / Serves 8 Total
    Calories 172Calories from fat 63
    Total Fat 7gm11%Saturated Fat 1gm5%
    Mono Unsaturated Fat 3gmCholesterol 27mg9%
    Sodium 228mg10%Total Carbohydrates 24gm8%
    Fiber 3gm12%Protein5gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    1 Comment

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    feliciaperez11

    I thought it was dry. I might try adding some whole kernel corn next time. Would be nice with Cream Style corn added, too, though this would increase the fat and calories.

    February 25 2010 at 11:34 AM Report abuse rate up rate down Reply

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