Homemade Cornbread
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 149.4
- Total Fat: 6.4 g
- Cholesterol: 20.6 mg
- Sodium: 335.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.1 g
View full nutritional breakdown of Homemade Cornbread calories by ingredient
Introduction
Never have to worry about running to the store for a packaged box again. Keep on hand and save all the preservatives from being added. Just blend dry ingredients with a whisk and store in air tight container. Never have to worry about running to the store for a packaged box again. Keep on hand and save all the preservatives from being added. Just blend dry ingredients with a whisk and store in air tight container.Number of Servings: 10
Ingredients
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1-1/2 c. yellow cornmeal (not self rising)
4 tablespoons of all purpose flour
1 tsp. of baking soda
1 tsp. of baking powder
1 tsp. of garlic salt
1 tsp. onion powder
1/4 c. melted shortening or butter (not margarine)
2 c. of buttermilk
1/4 c. egg beaters (1 lg egg)
Directions
Preheat oven to 450 degrees.
In a bowl, whisk together the cornmeal, flour, baking soda, baking powder, onion powder and garlic salt.
Melt shortening or butter in a pan. Pour the melted shortening/butter into the cornmeal mixture; stir.
Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick and pourable batter. You might not need to use all of the buttermilk. Just kind of eye it.
Mix the ingredients together, making sure not to over beat or over mix.
Pour the cornmeal mixture into well prepared & greased 8x8 baking dish. Place in the oven and bake at 450 degrees F for about 25 to 30 minutes.
Remove from the oven, let rest for 5 minutes. Then cut and serve!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYRENDA.
In a bowl, whisk together the cornmeal, flour, baking soda, baking powder, onion powder and garlic salt.
Melt shortening or butter in a pan. Pour the melted shortening/butter into the cornmeal mixture; stir.
Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick and pourable batter. You might not need to use all of the buttermilk. Just kind of eye it.
Mix the ingredients together, making sure not to over beat or over mix.
Pour the cornmeal mixture into well prepared & greased 8x8 baking dish. Place in the oven and bake at 450 degrees F for about 25 to 30 minutes.
Remove from the oven, let rest for 5 minutes. Then cut and serve!
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SKINNYRENDA.