This lighter version of traditional cornbread is low in sugar, uses lighter canola oil and even contains ground flaxseed — giving you those heart-healthy omega-3s and fiber without sacrificing any of the flavor. Try it with soup or chili or enjoy it as a snack on its own!
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- 1/4 cup canola oil
- 1 1/2 cups coarse-ground cornmeal
- 1 cup flour (can use 1/2 whole wheat and 1/2 white)
- 1/4 cup ground flaxseed
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 3/4 cup buttermilk
- 2 eggs (or egg substitutes)
- Preheat oven to 450 F. Place oil in 11-inch cast iron skillet. Tilt pan to coat sides and bottom with oil.
- In large bowl, combine next six ingredients (all the dry ingredients). Stir by hand until well blended.
- In small bowl, beat by hand the milk and eggs until well blended. Pour in any oil that doesn’t stick to the skillet. Mix well.
- Pour egg mixture into the dry ingredients. Stir by hand just until the mixture is moistened (batter will be slightly lumpy).
- Pour batter into oiled skillet. Place in oven and bake until golden brown around the edges and toothpick inserted in the center comes out clean — about 20 minutes.
- Serve warm. Makes about 12 servings.
Nutrition information (per serving)
Total fat: 7 g
Saturated fat: 1 g
Cholesterol: 35 mg
Sodium: 160 mg
Total carbohydrate: 24 g
Fiber: 4 g
Protein: 5 g
— Adapted from Perfect Cornbread, Good Housekeeping magazine, November 2004.