Real Cornbread
"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...."
INGREDIENTS
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3 tablespoons canola oil
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2 cups yellow or white cornmeal
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 large egg, beaten
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1 1/2 cups nonfat milk or nonfat buttermilk
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