Old-Fashioned Cornbread is a simple quick bread recipe- it’s made without yeast but with baking powder as a leavener, and rises while baking.
Cornbread is often said to originate in the southeast with the Native Americans, but southwestern Native Americans had their own versions as well. We love using the skillet, it’s the real southern traditional way and iron skillets hold and disperse heat evenly, ideal for a cornbread that is moist all the way through.
Servings: 12 | Serving Size: 1 Slice | Calories: 144 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 251 mg | Carbohydrates: 24 g | Dietary Fiber: 1 g | Sugars: 4 g | Protein: 4 g | SmartPoints (Freestyle): 4 |
- 2 cups Corn Meal, (I used Hodgson Mill yellow cornmeal) yellow or white corn meal will work
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt (more or less to taste)
- 2 tablespoons canola oil
- 1 tablespoon honey (optional)
- 1 3/4 cups low-fat buttermilk
- 1 egg, slightly beaten
- Preheat oven to 400 degrees. Add canola oil to a 8" cast iron skillet or square baking pan. Ensure oil is rubbed on sides as well as bottom of skillet. While preparing cornbread, place skillet with oil in the oven for 5 - 7 minutes.
- Combine dry ingredients in a medium size mixing bowl. In a small bowl whisk together honey, buttermilk and egg, add to dry ingredients and stir just to combine.
- Note: If using cornbread for stuffing, allow to cool completely before making into bread crumbs. This recipe makes 6-7 cups of cornbread crumbs.
- Remove skillet from oven and pour hot oil in cornbread mixture, stir. Sprinkle the bottom of the skillet with 1 teaspoon of cornmeal. Pour cornmeal mixture in the skillet, place in the oven on middle rack and bake 20 to 25 minutes or until golden in color.