Cornbread is a delicious side dish but also makes a good base for stuffings (see box). This recipe could be a good place to experiment with a plant-based “egg” in place of the large egg.
- 1¼ cups flour
- ¾ cup yellow cornmeal
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1½ cups buttermilk
- 2 tablespoons extra-light olive oil
- 1 large egg
- 1 large onion, grated
- Preheat the oven to 400°F. Spray an 8-inch square baking pan with nonstick cooking spray.
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne.
- In a separate bowl, whisk together the buttermilk, oil, and egg. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Add the grated onion and stir until combined.
- Spoon the batter into the baking pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Makes 9 squares; per square: 167 calories, 4.3g total fat (0.8g saturated), 2g dietary fiber, 27g carbohydrate, 5g protein, 285mg sodium.
Cornbread for Stuffings
Since bread-type stuffings do better when they are slightly dried out, bake the cornbread in a shallower pan. Spray a 9 x 13-inch baking pan with nonstick cooking spray and spread the batter out. Bake at 400°F for 25 minutes, or until the cornbread is set.
From The Wellness Kitchen
