Diet per serving may change if servings are adjusted.
- 3 tablespoons canola oil
- 2 cups yellow or white-colored cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 1/2 cups nonfat milk or nonfat buttermilk
Preparation
30 m- Preheat oven to 450 °F. Place oil inside a 9-inch cast-iron skillet or similar-size glass baking dish and transfer towards the preheating oven.
- Mix cornmeal, baking powder and salt inside a medium bowl. Add egg and milk (or
- buttermilk) stir until just combined. Take away the pan in the oven and swirl the oil to coat the underside and some distance in the sides. Cautiously pour the surplus herbal in to the cornmeal mixture stir until just combined. Pour the batter in to the hot pan.
- Bake before the bread is firm in the centre and gently golden, about twenty minutes. Let awesome for five minutes before slicing. Serve warm.
- Make Ahead Tip: The cornbread can be created as much as 3 hrs ahead of time. Reheat, covered with foil, inside a warm oven.
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Diet information
- Per serving: 186 calories 7 g fat( 1 g sitting) 2 g fiber 26 g carbohydrates 5 g protein 13 mcg folate 26 mg cholesterol 2 g sugars g added sugars 189 IU vit a mg ascorbic acid 75 mg calcium 1 mg iron 254 mg sodium 165 mg potassium
- Carb Servings: 1 1/2
- Exchanges: 1 1/2 starch, 1 1/2 fat
Reviews 16
Rate and Review
December 23, 2015
By: EatingWell User
Extremely pleased! This cornbread would be a great pairing using the homemade venison stew produced from leftover roast we'd for any warm winter meal yesterday. I sub'd 1/2 cup flour for 1/2 cornmeal, used essential olive oil instead of that which was suggested and added 1/2 cup stevia. 8 inch surefire skillet I made use of designed a beautiful presentation, however i may take away 2-3 minutes from cooking the next time. it had been a little browner than I favor. But despite the fact that, my loved ones, especially my cornbread expert husband, loved it! Is going to be writing this to within certainly one of our kitchen cabinets today! Pros: When sodium bicarbonate is added, it raises perfectly for any very appetizing look, unlike many healthwise re Cons: I had been a little dry, and never sweet. Some Stevia put into this mixture contributed to that.
By: EatingWell User
Look out for Damaged Glass! This sounded so great. I adopted the technique exactly, utilizing a glass cake pan b/c I don't possess a surefire pan. If this got enough where I'd added the new oil towards the batter and began adding the batter towards the pan, it shattered. Imagine my surprise. Nothing beats it has ever became of me before. I could salvage enough batter and made the decision to bake it in 2 tin cake pans, such as the kind you receive from the cake shop. There have been no difficulties with individuals.
Feb 18, 2015
By: EatingWell User
The Actual McCoy My loved ones hails from Louisiana, which is just how we all do it lower there. Can actually't screw this up unless of course you burn it. I personally use a complete teaspoon of salt, along with a tablespoon of baking powder because it helps fluff it just a little better. Certainly desire to use whole buttermilk if you're able to have it. As well as for a genuine treat you utilize bacon grease around the skillet as well as in this mixture. Pros: The Very Best Cornbread Cons: Eight servings isn't enough.
The month of january 20, 2015
By: EatingWell User
This is one way cornbread ought to be made! My grandmother made cornbread much like this every single day of her existence. When we didn't have cornbread with this meals, we'd yeast rolls or biscuits, all homemade. I'd never heard about putting flour in cornbread until lately and would even consider never doing the work. It changes the feel completely. And even though I'm in the South, we didn't have sweetened cornbread. My grandmother cooked her cornbread on the griddle around the stove like pancakes. Crispy outdoors, golden and buttery inside. Not low cal, low-fat stuff, but she resided to some ripe senior years, and so i'm not worried. Try taking some of the cornbread and crumble it inside a glass of sweet milk or buttermilk. Scrumptious!
October 08, 2014
By: EatingWell User
Cornbread Looked and lastly thought it was! Old fashioned cornbread as it ought to be! Pros: Great
December 05, 2013
By: EatingWell User
Fast and simple! I rarely bake and it was craving some corn bread, and so i found this is the most easy recipe. Used to do it inside a cast-iron skillet also it was easy! My oven cooks just a little hot and so i will most likely bake it for under twenty minutes the next time. I had been happy using the result, however i seem like either adding a pinch of butter and sugar would turn it into a little better, despite the fact that I'm not one for sweet foods. I made use of coconut oil rather of canola oil which added a really light flavoring. The feel was perfect. Pros: Quite simple, fast and tastes good. Cons: Needs only a pinch of sweetness
By: EatingWell User
Real cornbread in south america Couldn't find baking powder or buttermilk in Rio. Used sodium bicarbonate and sour milk (added 3 teaspoon of vinegar to at least one cup of milk.). Also added 2 packets of sugar - it switched out perfect! Pros: Tasty, good crumble, sturdy enuf to spread peanut butter on.
By: EatingWell User
Dry and flavorless I desired a fast cornbread receipe and made the decision to do this since i have had the fundamentals on hands (made based on the receipe, didn't use buttermilk.) My loved ones found this cornbread to become dry, tasteless, as well as in desperate necessity of some butter along with a pinch of sugar. The healthy edge loses it's advantage if you need to smother it in butter to have it lower.
