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Low sodium cornbread?
- Thread starter jpshaw
- Start date
Mama Mangia
Super Moderator
"Ultimate" Corn Bread
1/2 c Honey
2 Eggs
1 ts Salt
1 c Flour (try freshly ground
-pastry wheat)
2 c Yellow cornmeal
1 tb Baking powder
1 tb Butter; melted
1 1/2 c Milk or buttermilk
Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder,
and salt together. Stir into egg mixture with melted butter and milk. Stir
just until all ingredients are well-mixed. Spread into oiled or buttered
11.5 X 7.5 X 1 inch pan (I use a lightly oiled iron skillet). Bake at 400
degrees for 25-30 minutes. Serve hot, with extra honey to drizzle!
1/2 c Honey
2 Eggs
1 ts Salt
1 c Flour (try freshly ground
-pastry wheat)
2 c Yellow cornmeal
1 tb Baking powder
1 tb Butter; melted
1 1/2 c Milk or buttermilk
Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder,
and salt together. Stir into egg mixture with melted butter and milk. Stir
just until all ingredients are well-mixed. Spread into oiled or buttered
11.5 X 7.5 X 1 inch pan (I use a lightly oiled iron skillet). Bake at 400
degrees for 25-30 minutes. Serve hot, with extra honey to drizzle!
Mama Mangia
Super Moderator
Amish Cornbread
1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
Mama Mangia
Super Moderator
BUTTERMILK CORN BREAD
Buttermilk gives a pleasing, tangy flavor to this Southern-style corn bread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.
1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup buttermilk or sour milk
1/4 cup cooking oil
Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.
Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9
Buttermilk gives a pleasing, tangy flavor to this Southern-style corn bread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.
1 cup all-purpose flour
1 cup yellow, white, or blue cornmeal
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup buttermilk or sour milk
1/4 cup cooking oil
Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
Pour batter into prepared pans. Bake in a 425 degree F. oven for 20 to 25 minutes or until golden brown. Serve warm.
Note: If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before serving, rewrap frozen loaf in foil and place in a 375 degree F. oven about 25 minutes or until heated through. Servings: 8 or 9
Mama Mangia
Super Moderator
Easy Honey Corn Bread
2 cups white or yellow corn meal
2 eggs
4 tablespoons unsalted butter or margarine softened
1 large can Carnation evaporated milk reg.low-fat,or skimmed
2- 3 tablespoons honey or sub such as brown sub. sugar
2 teaspoon baking powder
Mix cornmeal,milk ,eggs baking powder,2-3 tablespoons honey,and butter or margarine pour into a large pan may also make muffins about 12 pre-heat to 425 bake for 20-25 mins. until golden brown serve as is or with butter,margarine,honey,etc .
2 cups white or yellow corn meal
2 eggs
4 tablespoons unsalted butter or margarine softened
1 large can Carnation evaporated milk reg.low-fat,or skimmed
2- 3 tablespoons honey or sub such as brown sub. sugar
2 teaspoon baking powder
Mix cornmeal,milk ,eggs baking powder,2-3 tablespoons honey,and butter or margarine pour into a large pan may also make muffins about 12 pre-heat to 425 bake for 20-25 mins. until golden brown serve as is or with butter,margarine,honey,etc .
Mama Mangia
Super Moderator
Enjoy the recipes - and by the way - you should really grab a copy of a "bible" - Food Counts by Corinne T. Netzger - it has every carb, fat, sodium, etc. listed for just about everything in it and I think that will help you tremendously.
(it's really not a bible - but once you get one you want it with you always)
(it's really not a bible - but once you get one you want it with you always)
jpshaw
New member
I usually just use this one:
Food Statistics A
Just click on the alphabet for the first letter of the food you want to check on.
Food Statistics A
Just click on the alphabet for the first letter of the food you want to check on.
Last edited:
Mama Mangia
Super Moderator
Glad you enjoyed it!