Cornbread

  This is a recipe for regular cornbread. It's adapted from a Martha White recipe, and, like my Jalapeno Cornbread, it can also be filed under "How to Make Cornbread Without Grease". 

Ingredients:

1 egg

1 1/3 cups skim milk

1/4 cup vegetable oil

2 cups corn meal

1 Tbsp. baking powder

1 tsp. salt

Directions:

Preheat oven to 450F.

Spray a 9-inch iron skillet with non-stick spray, and place it in the oven. 

Combine all ingredients in a large mixing bowl, and stir well with a fork. 

Remove the skillet from the oven, and pour batter into skillet. 

Bake for 20 to 25 minutes. 

Makes 6 to 8 servings. 

Variations: 1 3/4 cups buttermilk may be substituted for the skim milk. 

Buttermilk adds a lot of sodium, though.

Did you know? Buttermilk is good in recipes because it is more acidic than regular milk. If you don't have buttermilk on hand, add 1 Tbsp. of white vinegar to a 1 cup measuring cup, then fill the rest of the way with plain milk. This is a much lower sodium version of buttermilk, too. Vinegar is also great as a seasoning on vegetables or meat because it adds flavor without adding sodium.