Basic unsweet Ozark yellow cornbread
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Basic unsweet Ozark yellow cornbread calories by ingredient
Introduction
Use a 10-inch cast iron skillet or dutch oven for this recipe. Use a 10-inch cast iron skillet or dutch oven for this recipe.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
Tips
You can cut down on the butter you add to the skillet, but you need at least some fat to add flavor and ensure an easy release from the pan.
Directions
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.