Quick Buttermilk Corn Bread

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 172.3

Total Fat: 5.7 g
Cholesterol: 28.7 mg
Sodium: 474.7 mg
Total Carbs: 26.2 g
Dietary Fiber: 2.2 g
Protein: 5.0 g

View full nutritional breakdown of Quick Buttermilk Corn Bread calories by ingredient

Introduction

Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan. (From Cooking Light)
Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan. (From Cooking Light)

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 8

Ingredients

* 2 tablespoons canola oil

* 2 cups yellow cornmeal

* 1 teaspoon salt

* 1/2 teaspoon baking powder

* 1/2 teaspoon baking soda

* 1 3/4 cups fat-free buttermilk

* 1/8 teaspoon black pepper

* 1 large egg, lightly beaten

Directions

Preheat oven to 450°.

Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving. 8 servings (serving size: 1 wedge)

Number of Servings: 8

Recipe submitted by SparkPeople user DRGNGIRL.