This lighter version of traditional corn bread is low in sugar, uses lighter canola oil and even contains ground flax seed — giving you those heart-healthy omega-3s and fiber without sacrificing any of the flavor. Have it with soup or chili or enjoy it as a snack on its own.
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¼ cup canola oil
1 ½ cups coarse ground cornmeal
1 cup flour (can use ½ whole wheat/and ½ white)
¼ cup ground flax
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 ¾ cup buttermilk
2 eggs (or egg substitutes)
- Preheat oven to 450 degrees. Place oil in 11” 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 a small bowl, beat by hand the milk and eggs until well blended. Pour in any oil that does not 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.
Total Fat: 7g
Saturated Fat: 1g
Total Carbohydrate: 24g
–Adapted from Perfect Corn bread Good Housekeeping Magazine, November 2004