Grandma's Cornbread, light version
Lori Buckner Martin
It is great with any southern dinner, or with a beef vegetable soup, pinto beans, etc. I even like a slice buttered and spread with honey for desssert.
- 1 1/2 c
- yellow or white plain cornmeal
- 3 Tbsp
- all purpose flour, organic / stoneground if preferred
- 1 tsp
- salt, if desired
- 1 tsp
- baking soda
- 1/2 tsp
- baking powder
- 2 c
- low, or fat free buttermilk
- egg, or equivalent egg substitute, or 3 egg whites
- 1/4 c
- canola oil
- 2 Tbsp
- additional oil, for the skillet
How to Make Grandma's Cornbread, light version
- 1Preheat oven to 425 degrees. Put approximately 2 tablespoons of canola in a 10" iron skillet. Pre-heat on medium setting. (You may use another type of baking dish, but nothing makes the golden crust like the iron skillet.) Non-stick cooking spray may be substituted for the oil, but do not spray until just before adding batter.
- 2Place dry ingredients in a large mixing bowl, and mix well with a whisk.
- 3Combine wet ingredients in a small bowl, (I use a 4-cup Pyrex measuring cup with pouring lip). Use the whisk to slightly beat the egg into the oil and buttermilk.
- 4Pour wet ingredients into dry; mix with whisk to combine. Tilt skillet around to coat bottom and sides with the canola oil, then pour in the batter. (It should be hot enough to sizzle!)
- 5Bake at 425 degrees for 25-30 minutes, until dark golden brown. Remove from heat, and turn out onto a cooling rack. Cut and enjoy!
- 6A favorite variation is to add one chopped fresh jalapeno and one small bunch thinly sliced green onions, the whole onion, green and white parts. Add just before pouring into skillet.