Moist Corn Bread
American Dietetic Association Cooking Healthy Across America Copyright 2005
Vegetable oil cooking spray
1 cup all-purpose flour
½ cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon canola oil
1 egg, lightly beaten
1 cup nonfat milk
1 teaspoon melted butter
Preheat oven to 375 degrees F. Spray an 8- or 9-inch baking pan with cooking spray.
Stir together the flour, cornmeal, sugar, baking powder and salt.
Combine the canola oil, egg and milk. Add to the dry mixture and mix just until moist. Pour into the prepared pan and bake for 20 minutes.
Brush with melted butter to keep the top soft.
Serves 6. Per serving: 220 cal, 5g fat, 40mg chol, 660mg sodium, 39g carbs, 1g fiber, 6g protein
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I know some people don't like their cornbread sweet and that's cetainly their prerogative but I think they're nuts. The sugar is what makes cornbread tastes so darn good!
This was dangerous. I can eat a small piece of cake. I can taste one cookie. But this cornbread kept calling me back. I cut it into more than 6 servings (9) and rationed it out. I served it with chicken and cole slaw so the carbs evened out.
I didn't think this would be that moist and I admit, I didn't scientifically measure the oil but I wasn't off by much, if I was off at all. I was careful not to overcook this. I prefer cornbread to corn muffins since muffins seem to dry out so easily.
The recipes in this cookbook are written by many different nutrition experts. Some cut the fat, some add whole grains, some reduce sugar, etc. Some cookbooks try to do it all, but this is a nice approach too.
Blast From The Past: Sour Cream Corn Bread from January 2007. That recipe has more fat and less sugar. Pick your poison.
Question of the Day: Should cornbread be sweet or not?
That's like asking is milk better with Ovaltine? Of course it should be sweet!
ReplyDeleteSugar, definitely. I do find that for me the more butter and sugar in a cornbread, the better. Sadly that's why I try not to have it that often. I have a great recipe that's full of butter and sugar, but it makes a ton so I usually only have it for special occasions. I confess that one of my favorite cornbreads is from my local Stop and Shop supermarket!
ReplyDeleteYes! Very! :)
ReplyDeleteI love sweet cornbread...have you tried Boston Market's cornbread? YUM!
ReplyDeleteI'm going to give this recipe a try though...it sounds great.
Guess I'm all alone here - I prefer it without sugar. I like the sweet version occasionally, though.
ReplyDeleteJan
I'm with Jan, here. Aren't I always?! ;) I'll refrain from saying that sweet cornbread is liken to an abomination, since there may have been a time or two when I ate it, but to me, cornbread was meant to be plain and wholesome and unadorned with sugar. ;)
ReplyDeleteI say either! My brother says sweet. MY dad says not!
ReplyDelete