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Cornbread

Name: Cornbread
Prep time: 30

(4 votes, average: 4.00 out of 5)

30 min prep

16 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This makes a deliciously rich, moist cornbread that freezes well. Eat it with this simple Black Bean Chili, or use it for Cornbread Stuffing during the holidays.

Ingredients

3 cups fresh or frozen corn kernels
2 cups plus 2 tablespoons buttermilk
2 cups stone ground cornmeal
4 eggs, lightly beaten
1 teaspoon salt
1 teaspoon baking soda
⅔ cup grape seed oil, or other neutral oil
2 tablespoons unsalted butter

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Nutrition Facts

Calories

212 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

20 g

Sugar

3 g

Fiber

2 g

Protein

5 g

Sodium

224 mg

Directions

Preheat the oven to 400 degrees.
Coarsely blend 2 cups of the corn kernels with 2 tablespoons of buttermilk until it has the consistency of a chunky cream. Reserve the rest.
In a large bowl combine all the ingredients except the butter. Mix well.
Place rack in middle of the oven. With the butter, generously coat a 10 x 15-inch baking pan or 11-inch cast iron skillet and put it in the oven for about 5 minutes or until the butter has melted. Remove from the oven and quickly pour in the batter.
Bake for 30 minutes or until the cornbread begins to pull away from the sides of the pan and a toothpick comes out clean. Cool in the pan. Cut into squares and serve.

Chef Tips

To make substitute buttermilk, add 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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Cornbread