Cornbread
By: Erin R.D.
Published: Saturday, August 27, 2011 - 7:10pm

Ingredients




1 egg
1 1/3 cups skim milk
1/4 cup vegetable oil
2 cups corn meal
1 Tbsp. baking powder
1 tsp. salt

Preparation

1 Preheat oven to 450F. 2 Spray a 9-inch iron skillet with non-stick spray, and place it in the oven. 3 Combine all ingredients in a large mixing bowl, and stir well with a fork. 4 Remove the skillet from the oven, and pour batter into skillet. 5 Bake for 20 to 25 minutes. 6 Makes 6 to 8 servings. 7 Variations: 1 3/4 cups buttermilk may be substituted for the skim milk. 8 Buttermilk adds a lot of sodium, though. 9 Did you know? Buttermilk is good in recipes because it is more acidic than regular milk. If you don't have buttermilk on hand, add 1 Tbsp. of white vinegar to a 1 cup measuring cup, then fill the rest of the way with plain milk. This is a much lower sodium version of buttermilk, too. Vinegar is also great as a seasoning on vegetables or meat because it adds flavor without adding sodium.

About

Cornbread with no grease! Made in a traditional iron skillet. Vegetable oil is used instead of grease or shortening, and it tastes delicious.