Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

grandma's cornbread, light version

(1 RATING)
30 Pinches
Rudyisthe1 avatar
Little Rock, AR
Updated on May 21, 2013

This is for those who do not want a sweet cornbread. A true southern dish, it was handed down in it's original form from my Grandmother to my Mom, to me. In later years Mom altered it by changing from bacon fat to canola oil, egg whites or egg substitute from a whole egg, and less salt to lower the fat, salt, and calories, but it is still yummy. 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.

prep time 15 Min
cook time 30 Min
method ---
yield 8 serving(s)

Ingredients

  • DRY INGREDIENTS
  • 1 1/2 cups yellow or white plain cornmeal
  • 3 tablespoons all purpose flour, organic / stoneground if preferred
  • 1 teaspoon salt, if desired
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • WET INGREDIENTS
  • 2 cups low, or fat free buttermilk
  • 1 - egg, or equivalent egg substitute, or 3 egg whites
  • 1/4 cup canola oil
  • 2 tablespoons additional oil, for the skillet

How To Make grandma's cornbread, light version

  • Step 1
    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.
  • Step 2
    Place dry ingredients in a large mixing bowl, and mix well with a whisk.
  • Step 3
    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.
  • Step 4
    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!)
  • Step 5
    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!
  • Step 6
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes