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
- 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.
- 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.
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)|