Cornmeal is an excellent source of fiber, has practically no sodium or cholesterol and is a good source of thiamin and folate.
Cornmeal was used by Native Americans long before European explorers arrived in the New World. Cornmeal is still used by a host of different cultural groups and can be prepared in as many ways as there are cultural groups. Cornbread was popular during the American Civil War because it was cheap and could be made in different sizes and forms.
Blue Cornbread is an Awesome Treat Also
There is a cornbread made with blue cornmeal. This is used in the South and Southwest because wheat bread was expensive. This blue cornmeal is crumbled into a glass of cold buttermilk and eaten with a spoon. This cornbread is a compliment to chili con carne, barbecue and pinto beans. Of course, one of the most favorite uses of cornbread is the stuffing at Thanksgiving time. Mexican cuisine uses cornbread made with fresh or creamed corn kernel, jalapeno peppers and topped with shredded cheese.
Skillet-baked cornbread, the method of the recipe, below, is called hoecake, also. This recipe is without the use or bacon drippings or lard. The recipe is more of a heart healthy one without excessive oil. This recipe can be made into muffins or simply fried on top of the stove in the form of pancakes and eaten with syrup or jelly. The ways to prepare this high fiber bread are endless and fun.
Homemade Cornbread Recipe
The process for making cornbread is easy, economical and enjoyable.
- Preheat oven to 375 degrees
- While oven is heating place an iron skillet on oven rack to heat
- In a large bowl combine ingredients,
- 1 cup of the cornmeal
- 1.5 cups of white flour
- ¼ cup of sugar
- 1 t. of salt
- 2-3 T. canola oil
- 1 T. baking powder, leveled off, not heaping
- ½ cup of milk
- 3-4 eggs, omit the yolk to guarantee zero cholesterol
- Mix well for about 15-20 seconds
- Make sure the batter is not runny or lumpy; it should have the consistency of cake batter
- Take the heated iron skillet out of the oven and spray with a non-stick cooking spray
- Add the ingredients
- Bake in the oven for 35-45 minutes
- Make sure the cornbread is a golden brown on the top
- Brush with a little vegetable oil, optional.
Serve hot with a dinner meal or serve warmed, sliced and with a little jelly on top for snacks.
Baking the perfect cornbread is a joy for the first-timer. For added lightness or fluffiness, add an additional egg and beat with a hand mixer for about 1 minute. For added sweetness, incorporate two to three teaspoons of sugar. Family and friends will come back and back for more. Fresh corn can be added, tomatoes, onions, celery, cheese, cheese or a host of other ingredients.