Eating Well
This traditional cornbread 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 muffinlike texture, substitute flour for half the cornmeal.
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 cups nonfat milk or nonfat buttermilk
Instructions
1. 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.
2. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (orbuttermilk); 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.
3. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.
Yield: 8 servings
Degree of Difficulty: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
To Make Ahead: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
Nutrition:
Per serving:171 Calories; 7 g Fat, (1 g saturated fat, 4 g mono unsaturated fat); 27 mg Cholesterol; 24 g carbohydrates; 5 g protein; 3 g fiber; 228 mg sodium; 85 mg potassium;
Nutrition Bonus:
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 1/2 fat
Special Health Considerations: Healthy Weight, Low Sodium, Low Cholesterol, Low Sat Fat, High Fiber, Low Calorie.