Down-Home Cornbread

Name: Down-Home Cornbread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: nonstick cooking spray; 1/2 cup flour; 1 1/2 cups cornmeal; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon baking powder; 3 large eggs room temperature; 1 1/4 cups low-fat milk room temperature; 8 tablespoons (one stick) unsalted butter melted

(10)

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 12

Ingredients

nonstick cooking spray1/2 cup flour1 1/2 cups cornmeal1 teaspoon salt1 teaspoon sugar1 tablespoon baking powder3 large eggs,room temperature1 1/4 cups low-fat milk,room temperature8 tablespoons (one stick) unsalted butter, melted

Directions

1. Preheat the oven to 400°F. Coat a cast iron skillet with nonstick spray.

2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)

3. Stir in the eggs, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

4. Pour into the skillet and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven
1 slice = 1/12 of cornbread

Number of Servings: 12

Recipe submitted by SparkPeople user TABBYKAT75.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 177.0
Total Fat: 8.2 g
Cholesterol: 22.3 mg
Sodium: 55.6 mg
Total Carbs: 21.9 g
Dietary Fiber: 0.7 g
Protein: 3.8 g

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Member Reviews

VLMONK15
I love cornbread, can't wait to try this recipe. - 11/11/10
HEALTHEKATE
This is really yummy! I made it for guests to go with my red lentil black bean chili and it was a hit. Thanks for sharing! - 5/21/12
FSCAKELADY
Love! - 11/9/11
DOOBIE893
Reminded me of my Mom's. - 1/13/11
RASSTASS
I found this recipe to be easy and tasty. Thanks! - 6/4/10
LADYPHOENIX61
A very good cornbread. I substituted a stick of smart balance 50/50, used self rising cornmeal, and fat free half and half. It still turned out good and I baked in a cast iron skillet. - 6/17/08
SWTDRMS
This has been amoung the better recipes that I have tried for Corn Bread so far. However, I felt it needed way more sugar than the recipe calls for (I used Splenda). I added 3 Tbsps and it still did not seem like enough. Also, swapped 1/2 flour for 1/4 flour and 1/4 whole wheat flour. - 2/20/08
FATKAT2008
purr fect - 12/17/07
BIGCHEFMAR53
Just like home - 11/13/07
PHATGURL09
Great just like grandma used to make - 11/13/07