Recipe: Southern cornbread

Southern cornbread differs from regular cornbread in that it’s more cakelike in texture. This recipe calls for corn kernels which add a sweet pop of flavor when you bite into the bread.

Serves 12

Ingredients

• Cooking spray
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• ½ cup whole-wheat flour
• 2 tablespoons sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup no-salt-added cream style corn (undrained)
• ½ cup frozen whole kernel corn (thawed)
• ½ cup low-fat buttermilk
• ¼ cup fat-free milk
• 1 large egg
• 2 tablespoon canola oil or corn oil

Directions

Preheat the oven to 425 degrees. Lightly spray a 9-inch square or round baking pan or pie pan with cooking spray.

In a large bowl, stir together the cornmeal, both flours, sugar, baking soda, baking powder and salt. Make a well in the center.

In a medium bowl, stir together the remaining ingredients. Pour into the well in the flour mixture, stirring until just moistened. Spoon into the baking pan. Lightly spray the top of the batter with cooking spray.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool for 5 to 10 minutes before slicing.

Nutrition Facts (per serving):

139 calories, 3.5g fat (0.5g saturated fat), 114mg sodium, 25g carbohydrates, 4g protein, 2g fiber

Adapted from: Heart.org

Reviewed by PeaceHealth dietitians and nutritionists.