Ready in 45 minutes
This is lower in carbs than other recipes. I use it to make cornbread stuffing.
Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle.
Bake at 450 for 35 minutes or until golden brown. For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8
Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix.
Adapted from recipe by: Vicki Beausoleil
Each seving contains:
Cals: 134, Cals from Fat: 32
Total fat: 4g, Sat Fat: 1g, Poly fat: 1g
Chol: 47mg, Sodium: 237mg, Potassium: 116mg
Total carbs 20g, Fiber 2g, sugars: 2g
Cornbread has enough character that 'cutting' it with low-carb veggies is a great way to go
for stuffing. Even saturated with liquid, it holds its own.
fitzelizabeth 3y agoThis is almost the exact recipe in the old 1950s Betty Crocker Cookbook which I use all the time. My favorite ~ no sugar and no flour. The only difference is that in this one on Big Oven, they call for 2 teaspoons of baking soda for some reason. Betty Crocker calls for only 1 teaspoon and believe me, that's all you need. Otherwise, exactly the same.
triciamillsbaehr 3y agoThis is the ONE if you want real southern cornbread - no sugar or flour!
katwoman9999 5y agoLost all my recipes in a move, including the one for my grandmother's cornbread. This looks just about right.
promfh 8y agoCornbread has enough character that 'cutting' it with low-carb veggies is a great way to go for stuffing. Even saturated with liquid, it holds its own. [I posted this recipe.]