Real (and divine) Cornbread

Cornbread is a great side with everything from chili to eggs to bbq chicken. Although it’s often made with heavy, fatty ingredients, you’ll never miss them with this tasty recipe. It’s a traditional cornbread that is made without flour, it isn’t sweet and it has a crumbly texture. If you’re looking for a more muffin-like texture, substitute flour for half of the cornmeal.

8 servings |  Total Time: 30 minutes


  • 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


  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.
  3. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides.
  4. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined.
  5. Pour the batter into the hot pan.
  6. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

Tips & Notes  Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.

Nutrition Information Per Serving:

Calories Protein (g) Carbohydrate (g) FAT (g) Fiber (g) Sodium (mg)
172 5 24 7 3 228