This recipe may not be as healthy as the rest on our blog but it is sooooo...yummy!! I have tried a lot of cornbread recipes and they are always too dry or not sweet enough but this one is perfect in every way! My hubby LOVES cornbread and always asks me to make it and so I finally did (and not out of a package or box)! This recipe is inspired by Marc Forgione on the Food Network. As always, I made a few tweaks to make it a little bit healthier than the original recipe. I made baked barbeque chicken and okra & tomatoes to go with the cornbread. It was a perfect southern meal and reminded me of our vacation in Savannah, Georgia. Hope you enjoy!!
- 1 stick of unsalted, light butter
- 1 cup of white flour
- 2 Tablespoons of Splenda
- 3/4 cup of cornmeal
- 1 teaspoon of baking powder
- 1 1/2 teaspoons of salt
- 1/2 cup of skim milk
- 3 large eggs
- 1/2 cup of low-fat buttermilk
1. Preheat the oven to 350 degrees. Coat a 9x13 inch baking dish with non-stick cooking spray. In a large bowl, combine the flour, Splenda, cornmeal, baking powder, and salt and set aside.
2. Heat the skim milk and 1 stick of butter in a small saucepan over medium-high heat until the butter melts. Once the butter is melted remove from heat and let it cool for about 5 minutes. In a medium bowl, add the eggs and buttermilk and whisk to combine. While whisking, slowly add the butter/milk mixture and continue to whisk until the mixture is well incorporated.
3. Pour the wet ingredients into the large bowl of dry ingredients and whisk until smooth (a few small lumbs are okay).
4. Pour the cornbread batter into the baking dish and bake for 12-15 minutes. Stick a knife into the middle to check if it is done (if the knife is clean, it is done). Cool for about 5 minutes before serving.
*The picture at the top is not a picture of the cornbread I made. Forgot to take a pic.*