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Cook Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:8Yield:8 servings
Cook Time:10 mins
Cook Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil2cupsyellow or white cornmeal1teaspoonbaking powder½teaspoonsalt1large egg, beaten1 ½cupsnonfat milk or nonfat buttermilk
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil
2cupsyellow or white cornmeal
1teaspoonbaking powder
½teaspoonsalt
1large egg, beaten
1 ½cupsnonfat milk or nonfat buttermilk
DirectionsPreheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.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.Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.TipsMake Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.Originally appeared: EatingWell Magazine, October/November 2006
Directions
Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.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.Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.TipsMake Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
buttermilk); 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.
Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.
Tips
Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.
Originally appeared: EatingWell Magazine, October/November 2006
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Nutrition Facts(per serving)186Calories7gFat26gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
