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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.3
  • Total Fat: 9.2 g
  • Cholesterol: 74.9 mg
  • Sodium: 576.5 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.3 g

View full nutritional breakdown of High Plains Cornbread calories by ingredient
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High Plains Cornbread

Submitted by: PAPRIKAPINK
High Plains Cornbread

Introduction

Most cornbreads have some sweetening in them, but I've never liked that. This one relies on saltiness. I should experiment with toning down the salt and the cream...but in the meantime, here's this one. Keep those slices small and eat it with something extra healthful.

I bake this in a 12-inch cast-iron skillet.
Most cornbreads have some sweetening in them, but I've never liked that. This one relies on saltiness. I should experiment with toning down the salt and the cream...but in the meantime, here's this one. Keep those slices small and eat it with something extra healthful.

I bake this in a 12-inch cast-iron skillet.

Number of Servings: 12

Ingredients

    1/2 cup whole wheat flour
    1-1/2 cup yellow corn meal
    1 teaspoon salt
    3 teaspoons baking powder
    3 eggs, well beaten
    1 cup milk
    1/4 cup cream
    1/3 cup butter

Directions

Preheat the oven to 400 degrees. Put the butter in your cast-iron skillet and put the skillet in the oven. If not using cast iron, just melt the butter in your usual manner. When oven comes up to temperature, remove the skillet and tip it all around to spread the butter. Pour off excess butter and set aside.

Sift all the dry ingredients together in a mixing bowl. Add the eggs and milk and beat with a wooden spoon. Beat in the cream and lastly the melted butter. Pour batter into the hot buttered skillet (or into a well-greased 8x11 inch pan) and bake about 15 to 18 minutes, until bread pulls away from sides of pan. Cut into wedges and serve hot. Great with Black-eyed Peas.

Number of Servings: 12

Recipe submitted by SparkPeople user PAPRIKAPINK.






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