Old-Fashioned Cornbread

5 from 3 votes

A traditional Southern specialty, this cornbread will be a great addition to the dinner table.

Course: Dinner, Side Dish

Cuisine: American, Southern

Keyword: Diabetic-Friendly, Gluten-Free, Kid-Friendly

Servings: people

Calories: 144kcal

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 beated

Preheat oven to 400 degrees. Add canola oil to an 8 inch cast iron skillet or square baking pan. Ensure oil is rubbed on sides as well as bottom of the 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.
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.

If using cornbread for stuffing, allow to cool completely before making into bread crumbs. This recipe makes 6-7 cups of cornbread crumbs.

SmartPoints (Freestyle): 5