April 21, 2018

Oniony Cornbread

by Berkeley Wellness  

Cornbread is a delicious side dish, but also makes a good base for stuffings, such as Apple & Onion Cornbread Stuffing.

Makes 9 squares


1¼ cups flour

¾ cup yellow cornmeal

1 tablespoon sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon cayenne pepper

1⅓ cups buttermilk

2 tablespoons extra-light vegetable oil, such as olive or canola oil

1 large egg

1 large onion, grated


1. Preheat the oven to 400°F. Spray an 8-inch square baking pan with nonstick cooking spray.

2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, salt and cayenne.

3. In a separate bowl, whisk together the buttermilk, oil and egg. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Add the grated onion and stir until combined.

4. Spoon the batter into the baking pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition per square: 167 calories, 4.3g total fat (0.8g saturated), 25mg cholesterol, 2g dietary fiber, 27g carbohydrate, 5g protein, 284mg sodium.

Good source of: selenium, thiamin.

Cornbread For stuffings

Since bread-type stuffings do better when they are slightly dried out, bake the cornbread in a shallower pan. Spray a 9 x 13-inch baking pan with nonstick cooking spray and spread the batter out. Bake at 400°F for 25 minutes, or until the cornbread is set.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.