Wholesome Cornbread Eating Well Food

HEALTHIER LOW FAT CORNBREAD

Healthier Low Fat Cornbread image

This Healthier Low Fat Cornbread is a wholesome alternative to traditional cornbread! It's light and tender and rivals any sweet cornbread recipe, with less fat and calories!

Provided by The Ultimate One-Pan Oven Cookbook, by Julia Konovalova © Page Street Publishing, 2018

Time 50m

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1/2 cup unsweetened applesauce
3 large eggs
1/2 cup buttermilk
1 cup yellow cornmeal
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup shredded cheddar cheese, optional
diced jalapeno or 1/2 cup canned corn (drained), optional

Steps:

Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch by 8-inch square cake pan by lining it with parchment paper. Spray the parchment paper with vegetable oil cooking spray, if desired.
Combine the vegetable oil, applesauce, eggs and buttermilk in a large bowl with a wire whisk until smooth.
Add the cornmeal, flour, salt and baking powder and mix with a rubber spatula until combined.
Add the cheese, jalapenos and corn (if using), and stir to combine.
Pour the batter into the prepared baking dish and bake for 35-40 minutes until the cornbread is golden brown on top and a toothpick inserted into the middle comes out clean.
Enjoy with your favourite soups, stews, or chili, or eat it alone with butter and jam.

Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 26 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 250 mg, Fiber 2 g, Sugar 2 g

LOW CARB KETO CORNBREAD RECIPE

Low Carb Keto Cornbread Recipe image

Easy keto cornbread is the side your chili and soups need! My low carb almond flour cornbread recipe is made with a secret ingredient that makes it taste like the real thing.

Provided by Maya Krampf

Categories Bread

Time 40m

Number Of Ingredients 8

Ingredients

5 cups Wholesome Yum Blanched Almond Flour
1 tbsp Baking powder
1/3 cup Besti monk fruit allulose blend ((this is lightly sweet - use 1/2 cup for sweeter cornbread, or 2/3 cup for extra sweet))
1 tsp Sea salt
2/3 cup Unsalted butter ((melted; plus more for greasing))
2/3 cup Unsweetened almond milk
6 large Eggs
1 tbsp Sweet corn extract

Steps:

Preheat the oven to 400 degrees F (204 degrees C). Grease a 10-inch cast iron skillet with butter.
In a large bowl, stir together the flour, baking powder, sweetener, and sea salt.
Stir in the melted butter, almond milk and eggs, until smooth. Stir in the sweet corn extract.
Transfer the batter into the skillet and smooth the top with a spatula. Bake for 35-40 minutes, until an inserted toothpick comes out clean and the top is golden brown.

Nutrition Facts : Calories 300 kcal, Carbohydrate 8 g, Protein 10 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 99 mg, Sodium 257 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

REAL CORNBREAD

Real Cornbread image

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Provided by Sarah Fritschner

Categories Gluten-Free Party Food Recipes

Time 30m

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
2 cups yellow or white cornmeal
1 teaspoon baking powder
½ teaspoon salt
1 large egg, beaten
1 ½ cups nonfat milk or nonfat buttermilk

Steps:

Preheat oven to 450 degrees F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 26.1 g, Cholesterol 25.5 mg, Fat 7.4 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 253.8 mg, Sugar 2.5 g