Mmmmm....cornbread. It's one of those foods that I absolutely love but I just don't make for some reason. I think I get into these ruts where I don't want to haul out all the mixing bowls and ingredients and bake.
Since we're doing healthy Super Bowl recipes today, I thought this would be worth posting about, because it's not only healthier than regular cornbread, it's also a comfort food (at least it is for me), especially when you team it with that Super Bowl staple, chili.
Wholesome Cornbread
1 1/4 cups yellow cornmeal
3/4 cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups buttermilk
2 tablespoons canola oil
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.
NUTRITION INFORMATION: Per serving: 161 calories; 5 g fat (1 g sat, 2 g mono); 25 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 285 mg sodium; 102 mg potassium.
1 1/2 Carbohydrate Servings
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Reader Comments (Page 1 of 1)
1-30-2008 @ 5:48PM
Stephen said...
will be making this tonite, to go with my super hot chilli,
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1-30-2008 @ 6:34PM
Mike said...
Cornbread's a comfort food for our family also. Something different we do is to use polenta cornmeal -- it's a coarser grind. It adds more texture to the cornbread.
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1-31-2008 @ 12:28PM
maequisem said...
Sugar? If you're putting sugar in cornbread, especially if you're feeding a Southerner, you might as well frost it and call it "cake". Also, you'll get a nice crust if you make it in a cast iron skillet. Cooking it in anything else, well just not worth it.
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1-31-2008 @ 12:34PM
marquisem said...
Sugar? Not cooking it in a cast-iron skillet? Not cornbread in my book. Cast iron (well-heated before you put the batter in) will give you a delightful crust that you can't get with any other cooking vessel. If you're putting sugar in cornbread, don't feed it to a Southerner. We tend to call that "cake".
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