“Up North” Cornbread

(from ej9157’s recipe box)

Per serving: Calories 192, Protein 5g, Fat 7g

So delicious. Best ever. So tender and dense, just a little sweet, with delicate cornmeal flavor. Great on its own but performs perfectly as a side, was nice dipping in the glaze of the Honey-Pineapple Yams. Nice in the morning too with a spot of honey. I must experiment with adding different stuff to the batter. And it was super easy too.

“Take this basic recipe even farther by stirring in other ingredients, such as sliced scallions, fresh herbs, sun-dried tomatoes, or even by using blue cornmeal. To make muffins, simply spoon the batter into sprayed muffin cups, then bake about 15 minutes. The mini-sized muffins are especially nice for a brunch, and children love them.”

Source: Low-Fat Soul by Jonell Nash (from RecipeThing user sissboombah)

Serves 9 people

Categories: Breads

Ingredients

  • Nonstick cooking spray
  • 1 cup yellow cornmeal
  • 1 cup unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1/4 cup vegetable oil
  • 1 egg, slightly beaten

Directions

  1. Heat oven to 425 degrees F. Coat 9-inch-square pan with nonstick cooking spray. In medium-sized bowl, combine cornmeal, flour, sugar, baking poweder, and (if desired) salt.

  2. In small bowl, combine milk, vegetable oil, and egg; mix until blended. Stir liquid mixture into meal mixture; beat by hand just until smooth.

  3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 20 minutes. Cut into 9 squares.

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