This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you’re looking for a more muffinlike texture, substitute flour for half the cornmeal.
Lifestyle: Comfort Foods, Quick (under 30 minutes), Kid-Friendly, Entertaining
Season: Spring, Summer, Fall, Winter, All Seasons
Type os dish: Baked Goods, Dinner
Holidays & Occasions: Kwaanza, Mardi Gras
Diets: Heart Healthy, Low Calorie, Low Cholesterol, Low Saturated Fat, Lower Sodium, High Fiber