Mama's Southern Cornbread
My mother cooks her cornbread using minimal oil and only one egg, which minimizes calories of cornbread restaurants. Tastes great! You need to know that my mother does not measure when cooking, so measurements given are close estimates she has given me. I still can't cook cornbread like she does. Guess it takes practice to get it the way you like it. If cooked like hers, it will be a little crunchy on the edges and a little less so on bottom. The top is golden and the inside will be moist, but light textured. (Mine usually comes out kind of gummy. She thinks my problem is I add too much milk or flour or both. This information may help.)
My mother says many people put oil in the batter, but she puts it in the pan only. She says the oil at bottom of pan will cook up into cornbread a little anyway and your using less oil, therefore fewer calories. She also said many cornbread recipes call for 2 eggs, but she says only one egg is needed and is another way to cut calories a little more.
There are no doubt many ways to alter the type of ingredients to make this recipe healthier. For example, you could use the buttermilk corn meal. You probably could also use wheat flour, but I don't know how that change would alter recipe. Probably worth the try. You could eliminate the oil or use another kind, I suppose, or use non-stick spray. I stated this later in recipe, however, that my mother doesn't like to use non-stick spray. She's says it doesn't keep the cornbread from sticking on her pan. So use your own judgement on those changes.
As a side note:
This cornbread tastes great alone or crumbled in chunks into a cup or glass of your choice. I use a cup to give me the satisfaction of eating it, but keeping calories down as much as possible. I pour skim milk over it, let it soak in for a while and eat it with a spoon. (It probably is richer with 1% or 2% milk. But that's up to you.)
Another way I like to eat cornbread is to crumble chunks of it into a small bowl and add white or pinto beans over the cornbread. Tastes good. I know many people use canned beans, and that will work. But, I cooked dried beans and eat those either alone or over cornbread. It's good too to just eat the beans and then eat cornbread as a side (not mixed with beans).
Also, as I mentioned earlier, this cornbread can be used to make cornbread dressing (stuffing) for holidays.
CALORIES: 185.9 |
FAT: 5.6g |
PROTEIN: 4.8g |
CARBS: 28.9g |