Basic no-sugar cornbread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 137.9
- Total Fat: 2.7 g
- Cholesterol: 47.0 mg
- Sodium: 718.5 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 2.6 g
- Protein: 4.9 g
View full nutritional breakdown of Basic no-sugar cornbread calories by ingredient
Introduction
This is basic cornbread recipe without any yeast. The recipe was inspired by the yeast-free kitchen cookbook's cornbread recipe but it is different. In my family we have always eaten unsweetened or savory cornbread. I doubled the recipe from the yeast-free kitchen book and substituted half the cornmeal for mas. You can substitute cornmeal if masa isn't available where you live. In Texas you can get it anywhere but I understand that the rest of the country doesn't have the Mexican population that Texas does. This is basic cornbread recipe without any yeast. The recipe was inspired by the yeast-free kitchen cookbook's cornbread recipe but it is different. In my family we have always eaten unsweetened or savory cornbread. I doubled the recipe from the yeast-free kitchen book and substituted half the cornmeal for mas. You can substitute cornmeal if masa isn't available where you live. In Texas you can get it anywhere but I understand that the rest of the country doesn't have the Mexican population that Texas does.Number of Servings: 8
Ingredients
-
1 cup stone ground cornmeal
1 cup dry Masa (corn tortilla mix)
1 cup soymilk or milk
1 cup water
2 eggs
2 t. Baking Powder
1.5 t. Salt
2-4 T. oil to coat the iron skillet.
Directions
1. Pre-heat oven to 475 degrees. Place a 10.5" iron skillet in the oven as it preheats.
2. In a small bowel whisk the wet ingredients together. (not the oil)
3. In a large bowl combine the dry ingredients.
4. Slowly mix the wet team into the dry stirring until just blended. The more you stir the less your cornbread will rise so stir as little as possible.
5. Remove the hot skillet form the oven and coat with the oil swirling it around to make sure that the whole pan is coated. Pour the now hot oil into the cornmeal mixture and stir lightly and add the entire mixture to the hot skillet.
6. Bake for 15-20 minutes. Cut into eight wedges and serve with butter.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISH_MAZER.
2. In a small bowel whisk the wet ingredients together. (not the oil)
3. In a large bowl combine the dry ingredients.
4. Slowly mix the wet team into the dry stirring until just blended. The more you stir the less your cornbread will rise so stir as little as possible.
5. Remove the hot skillet form the oven and coat with the oil swirling it around to make sure that the whole pan is coated. Pour the now hot oil into the cornmeal mixture and stir lightly and add the entire mixture to the hot skillet.
6. Bake for 15-20 minutes. Cut into eight wedges and serve with butter.
Number of Servings: 8
Recipe submitted by SparkPeople user IRISH_MAZER.