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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 141.2
  • Total Fat: 2.7 g
  • Cholesterol: 55.6 mg
  • Sodium: 397.7 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.3 g

View full nutritional breakdown of Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) calories by ingredient
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Southern Corn Bread (adapted from Joy of Cooking, 1997 edition)

Submitted by: TULIPCHICK91

Introduction

This is quick, full of whole grains and goes great with chili or soup! I copied this recipe from my cook book (with a few alterations) so I could list it on my food log. Enjoy! This is quick, full of whole grains and goes great with chili or soup! I copied this recipe from my cook book (with a few alterations) so I could list it on my food log. Enjoy!
Number of Servings: 8

Ingredients

    Pam nonstick cooking spray

    1 3/4 cups stone-ground cornmeal
    1 Tbsp. sugar (optional, and not listed in nutritional info)
    1 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. sea salt

    2 large eggs
    2 cups buttermilk

Directions

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees F. Thoroughly coat with nonstick spray a heavy 9-inch skillet, preferably cast-iron, or less desirably, an 8 X 8-inch glass baking pan.

In a large bowl whisk together all dry ingredients.

In a separate bowl whisk eggs until foamy, then whisk in the buttermilk.

Add the wet ingredients to the dry ingredients and whisk just until blended. Pour the batter into the skillet or pan.

Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the pan, cut in wedges or squares.

Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven.

Number of Servings: 8

Recipe submitted by SparkPeople user TULIPCHICK91.






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