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 vote5
1 1/2 cyellow or white plain cornmeal
3 Tbspall purpose flour, organic / stoneground if preferred
1 tspsalt, if desired
1 tspbaking soda
1/2 tspbaking powder
2 clow, or fat free buttermilk
1egg, or equivalent egg substitute, or 3 egg whites
1/4 ccanola oil
2 Tbspadditional oil, for the skillet
How to Make Grandma's Cornbread, light version
- Preheat 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.
- Place dry ingredients in a large mixing bowl, and mix well with a whisk.
- Combine 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.
- Pour 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!)
- Bake at 425 degrees for 25-30 minutes, until dark golden brown. Remove from heat, and turn out onto a cooling rack. Cut and enjoy!
- A 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.