Dietary Restrictions Gluten-Free Gluten-Free Holidays Gluten-Free Party Food Real Cornbread 3.6 (14) 14 Reviews 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. By Sarah Fritschner Sarah Fritschner Sarah Fritschner is a community-minded food journalist and cookbook author who has been a food editor for The Washington Post, the Louisville Courier-Journal, the Florida Times-Union and the Daytona Beach News-Journal. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 10 mins Additional Time: 20 mins Total Time: 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 tablespoons neutral oil, such as canola or avocado 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 Directions 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. Tips Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven. Originally appeared: EatingWell Magazine, October/November 2006 Save Rate Print Nutrition Facts (per serving) 186 Calories 7g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 186 % Daily Value * Total Carbohydrate 26g 9% Dietary Fiber 2g 8% Total Sugars 3g Protein 5g 10% Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 26mg 9% Vitamin A 189IU 4% Folate 13mcg 3% Sodium 254mg 11% Calcium 75mg 6% Iron 1mg 7% Magnesium 45mg 11% Potassium 165mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.