Real Cornbread
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.
Servings
8
Ingredients
- 3 tablespoon canola oil
- 2 cup 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.