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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Real Cornbread

Source: Eating Well

An easy, no rise corn bread.

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 6.8 Fat, 0.1 Meat, 0.1 Milk, 1.4 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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Servings

Ingredients

Real Cornbread 3.0
3 tbsp canola oil 2.0
2 cup yellow cornmeal 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp salt 1.0
1 each raw large eggs 1.0
1 cup fat free milk

Directions

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.
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined.
Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides.
Very carefully pour the excess hot oil into the cornmeal mixture, stir until just combined.
Pour the batter into the hot pan.
Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.