PA Willig's Cornbread

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 150.1

Total Fat: 4.4 g
Cholesterol: 34.9 mg
Sodium: 243.9 mg
Total Carbs: 25.0 g
Dietary Fiber: 1.5 g
Protein: 3.7 g

View full nutritional breakdown of PA Willig's Cornbread calories by ingredient

Introduction

This cornbread recipe was first created when Pa Willig was just a pup. He has been working with it for thirty years, modifying and making it better. This cornbread recipe was first created when Pa Willig was just a pup. He has been working with it for thirty years, modifying and making it better.

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 16

Ingredients

1 cup unbleached all purpose flour

2/3 cup white cornmeal (Aunt Jemima)

1/3 cup yellow cornmeal (Quaker)

1 cup finely ground yellow cornmeal (like Aunt Jemima's cornmeal)

1/2 tsp salt

2 eggs

1/4 cup honey

1/12 cup sorghum (honey plus sorghum makes 1/3 cup)

3 oz lowfat milk

6 oz buttermilk

1/2 stick butter

1 1/2 tbsp nonaluminum baking powder

1/3 - 1/2 cup whole kernal corn use frozen and cook in the microwave 3/4 time the package calls for)

2 jalapeno or fresno peppers

Directions

Combine with french wisk:
flour, cornmeal, salt, eggs, honey, sorghum, milk, buttermilk, corn and diced peppers.

Melt 1/2 stick of butter (not margarine) in a 10" skillet (will bake the cornbread in the skillet). Make sure the sides are greased before pouring the melted butter into the bowl with the ingredients. Mix in butter and baking powder.

Preheat oven to 425 (let the skillet with the cornbread mix sit on the stove while it is preheating). Bake for 20 - 30 minutes until the top cracks and it begins to pull away from the sides.

Slice the cornbread into 16 slices and serve.

Alternate recipe uses 1 cup stone ground whole wheat flour and 2 cups white cornmeal.

Number of Servings: 16

Recipe submitted by SparkPeople user MAWILLIG.