5
2 ratings

Real Cornbread

Staff Writer
Real Cornbread
Recipe Rehab

Real Cornbread

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.

Ready in
30 m
8
Servings
217
Calories Per Serving

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings8
Calories Per Serving217
Total Fat7g10%
Sugar3gN/A
Saturated0.7g3.6%
Cholesterol24mg8%
Protein5g10%
Carbs34g11%
Vitamin A78µg9%
Vitamin B120.2µg3.9%
Vitamin B60.1mg5%
Vitamin C0.5mg0.8%
Vitamin D0.7µg0.2%
Vitamin E1mg5%
Vitamin K4µg5%
Calcium142mg14%
Fiber2g6%
Folate (food)17µgN/A
Folate equivalent (total)137µg34%
Folic acid71µgN/A
Iron2mg11%
Magnesium19mg5%
Monounsaturated4gN/A
Niacin (B3)2mg10%
Phosphorus155mg22%
Polyunsaturated2gN/A
Potassium141mg4%
Riboflavin (B2)0.2mg14.3%
Sodium226mg9%
Thiamin (B1)0.2mg15.7%
Zinc0.5mg3.5%