Southern Corn Bread (adapted from Joy of Cooking, 1997 edition)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pam nonstick cooking spray1 3/4 cups stone-ground cornmeal1 Tbsp. sugar (optional, and not listed in nutritional info)1 tsp. baking powder1 tsp. baking soda1/2 tsp. sea salt2 large eggs2 cups buttermilk
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.
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.
Nutritional Info 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
Member Reviews