I love cornbread with a good sweet butter but tend to shy away from it’s high carbs, high sugar and empty calories. Certainly a great treat but something I will not indulge in frequently. But I was happy to open my inbox this morning and see this delightful, and some-what healthy version from Vegetarian times. Truly Southern cornbread is made in an iron skillet and does not contain flour or sugar…but I find that these two ingredients give this treat a more bread like consistency and sweeter taste…which I prefer all around. If I am going to indulge, I want to do it right!
Makes 12 squares
- 1 ¼ cups cornmeal
- ¾ cup all-purpose flour
- ¼ cup sugar
- ¾ tsp. baking powder
- ¾ tsp. salt
- ¼ tsp. baking soda
- 1 cup low-fat milk
- 1 large egg
- 3 Tbs. melted unsalted butter
- 1 cup fresh or frozen corn
- Preheat oven to 350F. Coat 9×9-inch baking pan with cooking spray.
- Combine cornmeal, flour, sugar, baking powder, salt and baking soda in medium bowl. Whisk together milk, egg and butter in separate bowl. Stir milk mixture into cornmeal mixture, then fold in corn.
- Spread in prepared pan. Bake 25 to 30 minutes, or until sides begin to brown and toothpick inserted in center comes out clean. Cool on rack before slicing and serving.
Combine with my Spicy Tortilla soup from BHG, and you have yourself the perfect summer meal to enjoy with friends and family! YUM!
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