Real Cornbread

  • Prep:
  • Cook:
  • Ready in:
  • Serves: 8

provided by EatingWell

Ingredients

  • 3 tablespoons canola oil
  • 2 cups yellow or white cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/2 cups nonfat milk or nonfat buttermilk

Cooking 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 (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.

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.






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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
Snuggles110637
04/27/08 05:47 PM
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Old Fashioned corn bread

This recipe is much better if you are using stone ground or water ground corn meal.
KRW101242
04/09/08 01:46 PM
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Spoonbread or Hot Water Cornbread

1 cup yellow cornmeal, 2 cups boiling water,3 T. butter, 1 tsp. salt, 3 large eggs, well beaten, 1 cup milk. Slowly add cornmeal to boiling water, stirring constantly until thick and smooth. Add butter and salt and cool to lukewarm. Then add eggs and milk. Beat for 2 minutes. Pour into greased casserole and bake at 375 degrees or until golden and brown. Spoon out while hot.
YellowJacket1128
03/18/08 07:03 PM
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REAL CORN BREAD

ADD ABOUT A HALF CUP OF MAYONAISE INSTEAD OF THE OIL,MAKES IT MOIST
SillyMe885
02/23/08 09:42 PM
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Real Cornbread

Yes! This is the cornbread mom used to make. Now crumble some of that HOT, fresh from the oven, cornbread into a bowl and pour some REAL buttermilk over the top of it and eat with a spoon...... mmmmm
CTaylor347
02/23/08 12:50 AM
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great corn bread

1 cup yellow cornmeal 3/4 cup flour 1tbsp.baking powder 1 tsp.salt 1 egg enough milk to make batter pourable. but not too thin 1/2 cup hot melted butter pour into a hot iron skillet bake in 425 degree oven forabout 20 minutes

1 - 5 of 34 Reviews | Next

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    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.