Mmmmm....cornbread. It's one of those foods that I absolutely love but I just don't make for some reason. I think I get into these ruts where I don't want to haul out all the mixing bowls and ingredients and bake.
Since we're doing healthy Super Bowl recipes today, I thought this would be worth posting about, because it's not only healthier than regular cornbread, it's also a comfort food (at least it is for me), especially when you team it with that Super Bowl staple, chili.
Wholesome Cornbread
1 1/4 cups yellow cornmeal
3/4 cup whole-wheat flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/4 cups buttermilk
2 tablespoons canola oil
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.
Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.
NUTRITION INFORMATION: Per serving: 161 calories; 5 g fat (1 g sat, 2 g mono); 25 mg cholesterol; 25 g carbohydrate; 5 g protein; 3 g fiber; 285 mg sodium; 102 mg potassium.
1 1/2 Carbohydrate Servings
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