Corn Bread Recipe


Nutrition

Cal/Serving: 299
Daily Value: 15%
Servings: 8

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g21%
Saturated3g14%
Trans2g0%
Carbs38g13%
Fiber1g5%
Sugars11g0%
Protein6g12%
Cholesterol48mg16%
Sodium317mg13%
Calcium64mg6%
Magnesium16mg4%
Potassium134mg4%
Iron1mg7%
Zinc1mg4%
Vitamin A131IU3%
Vitamin C0mg1%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg12%
Niacin (B3)1mg6%
Vitamin B60mg4%
Folic Acid (B9)53µg13%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K11µg13%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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cornbread
Flickr/paul cole

You can't chow down on chili without having some corn bread on the side! This recipe is an all-time favorite and the secret to its delicious taste lies in the buttermilk, which along with the sugar, makes the cornbread very tender and sweet. This is the best corn bread I have ever eaten — you'll want to sop up every last bit of your chili with this bread.

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INGREDIENTS

  • 1 stick of margarine or butter if you prefer
  • 1 ½ cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk will do)
  • 2 eggs
  • 1/3 cup sugar
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda

DIRECTIONS

Heat oven to 400 degrees. It is best to use a cast iron skillet, but if you don't have one use a 9-inch round or square cake pan. Place the margarine or butter in your cast iron skillet and melt in the oven, carefully remove the pan, and set aside.

In a large mixing bowl, whisk the buttermilk, eggs, sugar, and salt. Pour in the melted margarine, leaving about a tablespoon of it in the hot pan. Be careful pouring the melted margarine as cast iron pans stay hot for a long time. Beat everything up again (I use a large balloon whisk). Finally, fold in the cornmeal, flour, and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot, buttered skillet or pan. Carefully put the skillet back into the oven and bake the corn bread for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan.

Remove the skillet from the oven and let it cool a little while before slicing into 8-12 wedges. The iron skillet gives this corn bread the traditional crispy hillbilly crust. It will cook in a different type of pan, but it will not turn out quite the same. 

Recipe Details

The recipe comes courtesy of Susanne, the Hillbilly Housewife. Her homespun blog is chockfull of wonderful recipes. Check it out!

Servings: 8

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