Healthy Cornbread Recipe
I learned this recipe for healthy cornbread many years ago from a lady named Carol Dovel, who wrote... "Chet, everyone always has cornbread recipes with sugar in it. We don't like sweet cornbread. For anyone else who doesn't like it sweet here is my version of healthy cornbread."
Carol's Healthy Cornbread
1 cup corn meal
1 cup unbleached flour ( can be white or whole wheat)
1 Tbs cream of tartar or aluminum-free baking powder
1 tsp sea salt
1/3 cup extra virgin olive oil or cold pressed oil
1 cup unsweetened soy milk (I prefer buttermilk -- Chet)
1 egg
Combine dry ingredients in bowl and mix well. Combine oil, milk and egg ingredients and mix well. Stir into dry ingredients until blended. Pour into 8 inch pan that has been oiled or cast iron skillet. Bake 25 minutes at 400F degrees.
Oh, man, now all you need is a big steaming bowl of healthy chili to go with this delicious cornbread, eh?
Chet Day
Editor, The Natural Health Circus
http://chetday.com
P.S. Check out ten healthy chili recipes at CrockpotRecipes101.com. And if you have a healthy cornbread (or chili recipe) that you'd like to share, just click on the comment link below.
Carol's Healthy Cornbread
1 cup corn meal
1 cup unbleached flour ( can be white or whole wheat)
1 Tbs cream of tartar or aluminum-free baking powder
1 tsp sea salt
1/3 cup extra virgin olive oil or cold pressed oil
1 cup unsweetened soy milk (I prefer buttermilk -- Chet)
1 egg
Combine dry ingredients in bowl and mix well. Combine oil, milk and egg ingredients and mix well. Stir into dry ingredients until blended. Pour into 8 inch pan that has been oiled or cast iron skillet. Bake 25 minutes at 400F degrees.
Oh, man, now all you need is a big steaming bowl of healthy chili to go with this delicious cornbread, eh?
Chet Day
Editor, The Natural Health Circus
http://chetday.com
P.S. Check out ten healthy chili recipes at CrockpotRecipes101.com. And if you have a healthy cornbread (or chili recipe) that you'd like to share, just click on the comment link below.
posted by Chet Day at 2:35 PM
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2 Comments:
Just a thought... I too love buttermilk in my cornbread, but was out and live too far to just jump in the car a go to the grocer to buy more. I did have yogurt, and used it instead of milk. I also added chopped jalapeno (to taste)and some sharp chedder cheese. Yummy! Any good recipe will work with these added ingredients, and find that the best cornbread is made with a really good quality cornmeal.
This just had a really heavy olive oil taste to it that I did not like!
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