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Beyond Just Good Cornbread

Cornbread is best served warm, so when you pull leftovers from the fridge, be sure to toast them in an oven for a yummy treat.

By Rebecca Katz

As appeared in

The star of the holiday table is the turkey, but the supporting dishes steal the show. They bring variety to your plate and zing to your palate

Cornbread is like barbecue: Just about every region of the country has its own variation. My version is California-style, made with healthy ingredients like spelt flour and olive oil.

The lemon zest allows me to put the word "beyond" in the name.


1    cup cornmeal1    organic egg
½   cup spelt flour1    cup organic buttermilk
½   cup whole-wheat flour¼   cup maple syrup
2    teaspoons baking powder¼   cup extra-virgin olive oil
½   teaspoon baking soda1    tablespoon lemon zest
½   teaspoon sea salt 


1. Preheat oven to 400° F and lightly oil 8-inch-square baking pan.

2. Combine cornmeal, flours, baking powder, baking soda and salt. Stir well with whisk till well combined.

3. In a small bowl, whisk together egg, buttermilk, maple syrup, olive oil and lemon zest till well combined. Pour into dry ingredients and whisk till no lumps remain. Don't overmix.

4. Scrape batter into pan and bake till lightly browned and beginning to pull away from edges of pan, about 20 minutes.

5. Cool on wire rack for about 10 minutes then cut into 16 squares. Serve warm.

Nutritional Information:  Calories: 120; Fat, 4 g; Cholesterol, 15 mg; Sodium, 170 mg; Total Carbohydrates, 18g; Dietary Fiber, 1g; Sugars, 3g; Protein, 3g.


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Rebecca Katz, the Healthy Cook, shares a recipe for cornbread, California style.