When it comes to bread, Dr. Crandall’s “Fix It” plan specifies only whole grain breads that do not contain sugar. I was surprised to learn how difficult it was to find bread without sugar in the ingredients list. Over time we found a number of products, including Ezekial Breads and Mestemacher Breads, but by far Bill’s favorite is this cornbread I bake nearly every week. I discovered the recipe on the cookinglight.com community forum, which has been a great place to find and share recipes. It came from the book “The Cornbread Gospels” by Crescent Dragonwagon, which has a 5 star rating on Amazon.
It’s called “Sylvia’s Ozark Cornbread” and it’s so easy to make. Six simple, healthy ingredients, plus a tablespoon of butter** for the pan, and it’s on the table in 27 minutes, give or take a few depending on your oven. It’s especially yummy with beans and soups, which have become mainstays on our table. It’s important to note this is not a sweet, cake-y cornbread like so many of us have grown accustomed to! But it is chewy and delicious.
SYLVIA’S OZARK CORNBREAD
“The Cornbread Gospels” by Crescent Dragonwagon
(Makes 8 wedges)*
Veg. oil cooking spray (I do not use)
1 Tablespoon butter
2 cups stone-ground yellow cornmeal (I use Bob’s Red Mill Medium Grind)
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk (I use organic, low-fat)
1 Tablespoon mild vegetable oil (I use expeller pressed, virgin coconut oil)
- Preheat the oven to 400.
- Spray a cast iron skillet with oil, add the butter and put in the oven to heat. Meanwhile, stir together the cornmeal, baking soda and salt in a medium bowl.
- In a smaller bowl, beat the buttermilk with the eggs and oil.
- Combine the two mixtures. As always, be careful not to over-beat, stirring until wet and dry are just combined. (The batter will be thin–don’t worry!)
- Scrape the batter into the skillet and bake the cornbread until it is golden brown and crust at the edges, 23 to 27 minutes. Serve hot, in wedges.
*I use a square baking dish which yields 9 servings.
**The tablespoon of butter that is melted in the pan is important in my opinion. It lends a richness and aroma, and imparts a buttery/salty flavor to every bite. And it does this with only 1 tablespoon for the entire pan. That’s a very small amount of butter per serving. This was the ONLY exception we made in following the “Fix It” diet, which does not allow any animal fat.