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Southern Style Cornbread

Several months ago I mentioned that I'd like a recipe for southern style cornbread. Susan was good enough to send me along a great sounding recipe. She admitted that it wasn't a particularly healthy one, but wondered if it could be reworked to reduce the sodium. I just happened across another recipe on the back of a cornmeal bag last week. It was similar to Susan's, but used baking powder instead of self-rising cornmeal and flour and milk in place of some of the shortening. We had it with chili one cold night last week and it was a real hit. Hopefully Susan will be happy with the transition.

1 1/2 c Cornmeal
1/2 c Flour
4 t Sodium Free Baking Powder
1/4 c Egg Substitute
1 1/4 c Skim Milk
2 T Shortening

Start with a heavy black iron skillet or 8x8 inch baking dish. Put shortening in it. Put it in the oven on 425 until the shortening has melted and the pan is good and hot. In the meantime stir together dry ingredients. Add egg and milk. Stir well until mixed. Take your skillet out of the oven. Pour the melted shortening into your mix and stir well quickly. After it is all mixed pour back into skillet and cook on 425 until golden brown, about 15 to 20 minutes.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 176
Calories from Fat 37

% Daily Values *

Total Fat 4 gr
  Saturated Fat 1 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 2 gr
Cholesterol 1 mg
Sodium 40 mg
Potassium 399 mg
Carbohydrates 29 gr
  Dietary Fiber 2.2gr
Protein 5 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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