This cornbread is more like corncake. O will admit the day after I made this we actually ate it for dessert. It has a really light and fluffy crumb and is very sweet. This was probably the best cornbread I have ever had, definitely the best I’ve ever made. It’s very quick and easy to make and for a low cal main dish like chili you can easily include these calories, especially if you make this 12 servings. Just be careful, it’s so good you will have a hard time not eating a second piece!
1 cup corn meal
1 cup milk
1 cup flour
2/3 cup white sugar
1 tsp salt
1 tbs and ½ tsp baking powder
1 egg, beaten
1/3 cup melted butter
Preheat oven to 400 F.
Soak the cornmeal in the milk for 10 minutes. Mix in the remaining ingredients then pour into a cast iron skillet or a greased muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
If you bake this in a muffin tin you can easily make it 12 servings, but if it’s baked in a cake pan or cast iron skillet I have a much easier time cutting 8 servings than I do 12 and calorie wise you really should strive for 12.
12 Servings, 182 calories, 6 g fat
8 Servings, 272 calories, 10 g fat
Very easy. My husband said throw out the jiffy.
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