Perfect Cornbread

This foolproof cornbread strikes the ideal balance between sweet and savory. Substitute white whole-wheat flour for all-purpose if desired.

Serves: 16Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 16

Ingredients

  • 1 cup yellow cornmeal
  • ¾ cup unbleached all-purpose flour
  • 1 Tbsp. baking powder
  • ⅓ cup sugar
  • 1 cup low-fat milk
  • 1 egg white
  • ¼ cup canola oil
  • 1 tsp. vanilla extract

Directions

  • Preheat oven to 425°F. Grease an 8" baking pan and set aside.
  • Place ingredients into a mixing bowl and stir well to combine. Pour batter into prepared pan. Place pan on middle rack in oven and bake for 20 minutes.
  • Remove from oven and place on a wire rack to cool. Cool briefly before cutting into squares and serving.

Recipe Information

Serves: 16

Ingredients

  • 1 cup yellow cornmeal
  • ¾ cup unbleached all-purpose flour
  • 1 Tbsp. baking powder
  • ⅓ cup sugar
  • 1 cup low-fat milk
  • 1 egg white
  • ¼ cup canola oil
  • 1 tsp. vanilla extract

Directions

  • Preheat oven to 425°F. Grease an 8" baking pan and set aside.
  • Place ingredients into a mixing bowl and stir well to combine. Pour batter into prepared pan. Place pan on middle rack in oven and bake for 20 minutes.
  • Remove from oven and place on a wire rack to cool. Cool briefly before cutting into squares and serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories100
Total Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium560mg
Total Carbohydrate13g
Dietary Fiber1g
Sugars1g
Protein2g