This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture.
you could 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.
Mix cornmeal, baking powder and salt in a medium bowl.
Add egg and milk (or
buttermilk); stir until just combined.
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.
Tips
Make Ahead Tip: The cornbread can be made up to 3 hours in advance.
Reheat, wrapped in foil, in a warm oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
