Rich buttermilk and honey make this cornbread recipe moist and delicious.
If you are used to Southern-style cornbread recipes, this corn bread may be a little sweet for you. It is more of a Northerner's corn bread: It has both sugar and honey for a rich, almost cake-like texture and flavor.
Serve this corn bread with vegetarian chili, white chicken chili, chili con carne, or pumpkin chili for a cold-weather meal that will satisfy both the stomach and the soul.
Though most cornbread recipes call for mixing the wet and dry ingredients separately, it isn't really necessary for this recipe. If you add the dry ingredients in a lump on top of the wet ingredients (just make a little pile), then fold them in thoroughly, you will have exactly the right texture (a little lumpy) and the baking soda will be well-distributed.
If you want to make this cornbread a little spicier, add chopped one or two chopped jalapeno or serrano chili peppers to the batter just before baking (just make sure to seed them first, or your cornbread will be really spicy!). And for another variation, try adding 1 cup of frozen sweet white corn. That will add extra fiber to the recipe, too.
Because we are using liquid egg substitute and canola oil instead of butter, this cornbread recipe is surprisingly heart-healthy, too. It has just 1 milligram of cholesterol.
Sweet Buttermilk Cornbread Recipe
Ingredients:
- 3 Tbsp. canola oil
- 1/3 cup honey
- 2 Tbsp. granulated white sugar
- 1/2 cup liquid egg substitute (such as Egg Beaters)
- 1 cup non-fat buttermilk
- 1 cup white or yellow corn meal
- 1 cup unbleached all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
Directions:
- Preheat oven to 375 degrees F. Spray an 8-inch square baking pan or a cast iron skillet with nonstick cooking spray.
- In a large mixing bowl, stir together the canola oil, honey and sugar. Beat in the egg substitute and the buttermilk. In the center of the mixture, add the corn meal, flour, baking soda and salt in one pile. Fold in the dry ingredients thoroughly, but do not overmix. If you do, the cornbread will be tough. It is OK to have some lumps.
- Pour the batter into the prepared pan. Bake 35 to 40 minutes, or until the bread is golden brown. Cut the corn bread into squares and serve warm with butter.
Makes 9 servings.
Per serving: 210 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 35 g carbohydrate, 1 g fiber, 5 g protein, 1% vitamin A, 1% vitamin C, 4% calcium, 8% iron
