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Real Cornbread
Source: Eating Well

An easy, no rise corn bread.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 177.9
Total Carbs 25.5 g
Dietary Fiber 2.2 g
Sugars 1.9 g
Total Fat 6.8 g
Saturated Fat 0.7 g
Unsaturated Fat 2.1 g
Potassium 0.0 mg
Protein 4.4 g
Sodium 181.6 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Meat , 1/2 Milk , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Real Cornbread
3 tbsp  canola oil
2 cup  yellow cornmeal
1 tsp  low sodium baking powder
0 1/2 tsp  salt
1 each  raw large eggs
1 cup  fat free milk
  1. Preheat oven to 450 degrees F. Place oil in a 9 inch cast iron skillet or similar size glass baking dish and transfer to the preheating oven.
  2. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined.
  3. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides.
  4. Very carefully pour the excess hot oil into the cornmeal mixture, stir until just combined.
  5. Pour the batter into the hot pan.
  6. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

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