CORNBREAD WITHOUT FLOUR RECIPES

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SOUTHERN STYLE CORNBREAD (NO SUGAR OR FLOUR)



Southern Style Cornbread (no Sugar Or Flour) image

"This is lower in carbs than other recipes. I use it to make cornbread stuffing. "

Total Time 45 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

2 cups Cornmeal
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 large Eggs beaten
2 cups buttermilk (no substitutions)
2 tablespoons bacon drippings veg. oil or melted butter

Steps:

  • "Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 for 35 minutes or until golden brown. For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8 Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix. Adapted from recipe by: Vicki Beausoleil Each seving contains: Cals: 134, Cals from Fat: 32 Total fat: 4g, Sat Fat: 1g, Poly fat: 1g Chol: 47mg, Sodium: 237mg, Potassium: 116mg Total carbs 20g, Fiber 2g, sugars: 2g Protein 5g. "

Nutrition Facts : Calories 121 calories, FatContent 6.7669875 g, CarbohydrateContent 7.86722916666667 g, CholesterolContent 179.925833333333 mg, FiberContent 0.332783333356182 g, ProteinContent 7.10170416666667 g, SaturatedFatContent 2.36890516666667 g, ServingSize 1 1 Serving (92g), SodiumContent 165.520083333333 mg, SugarContent 7.53444583331049 g, TransFatContent 0.843704083333333 g

CORNBREAD RECIPE - BETTYCROCKER.COM - RECIPES …



Cornbread Recipe - BettyCrocker.com - Recipes … image

Our quick Cornbread recipe is not only made from scratch but is melt-in-your-mouth good. No matter if you're serving it as a side at a barbeque, alongside chili or even as a breakfast option, you can't go wrong with homemade Cornbread. With only four simple steps, our easy Cornbread recipe is one you'll want to make again and again. This is all thanks to the golden brown, crispy edges and incredible flavor. You'll knock our Cornbread recipe out of the park.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 10 g, TransFatContent 0 g

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