This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I prefer butter to margarine, because I trust cows more than I trust chemists."
-Joan Dye Gussow, Nutritionist
As with all baked goods, this one has some fat. Using the egg and butter sparingly is enough to give the cornbread some body and still have a rich taste.
Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:
To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.
Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread. (See also Blue cornmeal.)
1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol
Servings = 12 | Serving size =1 muffin or cornstick
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
I would not multiply this recipe – make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
|3/4 cup||yellow cornmeal|
|1 cup||all purpose flour|
|1 Tbsp||baking powder|
|1 cup||non-fat buttermilk|
|1 Tbsp||unsalted butter|
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
Serving size = one muffin
Servings = 12
Amount Per Serving
|Calories 102||Calories from Fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 1g||3%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 7%||Iron 5%|
|Vitamin K 0 mcg||Potassium 39 mg|
|Magnesium 13 mg|