Cornbread – a delicious recipe with flour, cornmeal, sugar, baking powder, salt, low-fat buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place an 8-inch cast-iron skillet in oven; preheat oven to 425u00b0. Weigh or lightly spoon 1 ounces gluten-free all-purpose flour (about 1/4 cup; such as Bob's Red Mill) into a dry measuring cup; level with a knife. Combine flour, 1 cup cornmeal (such as Bob's Red Mill), 1 tablespoon sugar, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Combine 3/4 cup low-fat buttermilk, 1 tablespoon olive oil, and 1 large egg in a separate bowl, stirring with a whisk until blended. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until moist. Remove skillet from oven, and coat well with cooking spray. Spoon batter into prepared pan. Bake at 425u00b0 for 20 minutes or until lightly browned. Remove skillet from oven; invert cornbread onto a plate. Cut into wedges, and serve immediately.
470
kcal
Calories
41
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1.1 ounces gluten-free all-purpose flour (about 1/4 cup; such as Bob's Red Mill), 1 cup cornmeal, 1 tablespoon sugar, 1 1/4 teaspoons baking powder, and more.
Yes, Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
