Gluten Sensitivity
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
The refrigerator light goes on...
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
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:
The endosperm - most of the kernel is made up of the endosperm. The endosperm contains most of the starch.
The germ - the living part of the corn is called the germ. It is at the center of the kernel and contains most of the fat in corn (which is where corn oil comes from).
The paricarp – this is the outer husk of the kernel.
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.)
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
1/3 cup
sugar
1 Tbsp
baking powder
1/2 tsp
salt
1 cup
non-fat buttermilk
1 large
egg
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.
Nutrition Facts
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
Cholesterol 20mg
7%
Sodium 225mg
9%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
3%
Sugars 6g
Protein 2g
Vitamin A 1%
Vitamin C 0%
Calcium 7%
Iron 5%
Vitamin K 0 mcg
Potassium 39 mg
Magnesium 13 mg
Dr. Gourmet Healthy Recipes : Breakfast : Cornbread Muffins
