Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Mamaw’s Cornbread
A couple of years ago we were visiting my grandmother when she served us the best cornbread with our meal. We asked her the recipe and she said it was the same one she always made, only this time she accidentally doubled the baking powder! Since then, we’ve always made it the “wrong” way!
Plus, it’s a delicious low-fat side to go with greens, tomatoes, corn, and other vegetables fresh from your garden!
½ cup flour, sifted
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 cup corn meal
1 cup milk
¼ cup oil
1 egg
Sift together flour, salt, sugar, and baking powder. Add corn meal, milk, oil, and egg. Pour in a greased 9 inch iron skillet and bake at 400 degrees for about 25-30 minutes.
Makes 8 servings – per serving: 118 calories, 3 grams fat, 19 grams carbohydrate, 1.4 grams fiber, 3.5 grams protein
About the author
I just completed my B.S. Degree at Miss State in Nutrition. I was the president of the MSU Student Dietetic Association and the Outstanding Dietetic Student for the State of Mississippi. I also led, "Cooking with Ellen" a healthy cooking segment on our local news station throughout my senior year. I am now a dietetic intern studying to be a Registered Dietetian (hopefully by around June 2008). I love cooking, learning about nutrition and healthy eating, and sharing my skills with others.
| Print article | This entry was posted by Ellen Easley Wallace on June 6, 2007 at 6:25 am, and is filed under F. - Breads -. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
about 2 years ago
Marilyn Easley (mom) said: The cornbread is always best when you heat up your iron skillet first. Put some oil in the skillet and stick it in the oven while it’s preheating and you’re mixing up your cornbread. Pour the cornbread batter into the hot skillet (it’ll sizzle and make a “crust” around the outside) and bake.
about 2 years ago
Emmett Roan said: To keep your iron skillets seasoned, avoid cooking tomatoes or acidic foods in them. Use dutch ovens for dishes with tomatoes, etc (according to Courtney Taylor, former food editor for the Clarion Ledger. Also, I learned from my mother and grandmother along with my Grandmother Roan and Miss Lena to keep an iron skillet for baking corn bread that was used for nothing else. It was always referred to as “the bread skillet”. It stayed seasoned, browned beautifully, and the bread turned right out with no thought of sticking. In later years, I received a gift of an old bread skillet that my mother bought for me in Port Gibson in 1947.