Now, I've tried other loso cornbread recipes. They always just fell flat, sometimes literally. But after some tweaking, I found one that stuck with me for chili night and my chicken tortilla soup phase. This ones on the sweeter side, but thats apparently how I like it.
The only sodium is what's found in the egg,so about 65mg for the whole pan.
Serves 4 big portions... or just 1 for me (I don't judge!)
Ingredients
1 cup flour
1 cup cornmeal
2/3 cup sugar
2 tablespoons sodium free baking powder
1 egg
1 cup water
1/3 cup oil
Directions
Preheat oven to 400° F. Spray some cooking spray in a medium size baking dish or some muffin tins.
Whisk dry ingredients together. Stir in the wet ingredients.
Pour into pan and cook until its nice and golden brown and the center reads about 180°F. About 15 minutes for muffins, 20-30 minutes for a pan.
Butter 'em up and serve
Whatdo you serve cornbread with?
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