By Sidra Forman
Cornbread is one of those foods that makes everything you serve with it taste better. And yet for those of us conscious about fat, cholesterol, and sodium, it’s also often one of those foods that’s best to avoid. Instead, try this re-worked recipe that will allow you to indulge in the pleasure of cornbread without sacrificing your health ideals.
P.S. Although this recipe will work with any type of cornmeal, I have found that if you have access to stone-ground cornmeal this ends up tasting even better!
Prep time: 10 minutes
Total time: 25 minutes
½ cup cornmeal
½ cup spelt flour
¼ tsp salt
¾ cup non-fat buttermilk
1 small Smart Balance™ egg
1 ½ tsp baking powder
¼ tsp baking soda
1 ½ Tbsp Smart Balance Buttery Spread (melted)
Smart Balance® Cooking Spray
1. Preheat oven to 400°F. Place heavy-bottom, oven-proof 9-inch skillet (preferably cast iron) in the oven for at least 10 minutes to heat thoroughly.
2. Combine all ingredients except the spray and whisk until they’re thoroughly incorporated.
3. Remove the hot skillet from the oven and quickly coat the bottom of the pan with Smart Balance® Cooking Spray. Immediately pour the batter in skillet and place back in the oven. Bake until golden brown and slightly springy to the touch, about 20 minutes.
4. Remove from oven. Place a platter over the top of the pan and flip to remove the cornbread. Cornbread is delicious hot just out of the oven or at room temperature.
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