Basic unsweet Ozark yellow cornbread
- Minutes to Cook:
- Number of Servings: 8
Ingredients
one 10-inch cast iron skillet or dutch oven Butter, unsalted, 2 tbsp Yellow Cornmeal, stone ground, 2 cups Salt, 1 tsp Baking Soda, 1 tsp Buttermilk, 2 cups Egg, fresh, 2 large Olive Oil, 1 tbsp
Place the cast iron pan in the oven and preheat oven to 400F.
Meanwhile, combine the dry ingredients in one bowl and the wet ingredients in another. Beat the wet ingredients until well combined.
When the oven is hot, open the door and throw the butter into the pan. Close the door and let it melt while you _quickly_ combine the wet and dry ingredients in as few strokes as possible. A whisk works well here.
Remove the pan from the oven, swirl the melted butter around the pan to coat, and quickly pour in the batter.
Return the pan to the oven and let bake for 20-30 minutes, until golden, crisp on the edges, and pulling away from the edge of the pan. Cut into wedges and serve hot.
Serving Size: Makes 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user TURTLEDAWN.
Meanwhile, combine the dry ingredients in one bowl and the wet ingredients in another. Beat the wet ingredients until well combined.
When the oven is hot, open the door and throw the butter into the pan. Close the door and let it melt while you _quickly_ combine the wet and dry ingredients in as few strokes as possible. A whisk works well here.
Remove the pan from the oven, swirl the melted butter around the pan to coat, and quickly pour in the batter.
Return the pan to the oven and let bake for 20-30 minutes, until golden, crisp on the edges, and pulling away from the edge of the pan. Cut into wedges and serve hot.
Serving Size: Makes 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user TURTLEDAWN.
Nutritional Info Amount Per Serving
- Calories: 193.1
- Total Fat: 7.5 g
- Cholesterol: 56.6 mg
- Sodium: 541.7 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.2 g
- Protein: 6.1 g
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