This traditional cornbread, which is great for Thanksgiving or any other time of year, 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 muffin-like texture, substitute flour for half the cornmeal.
- 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 Cup fat-free milk
Preheat the oven to 450 degrees. Place the oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the oven.
Mix the cornmeal, baking powder, and salt in a medium-sized bowl. Add the egg and milk and 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 and 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.