Southern Iron Skillet Cornbread w/ Whole Wheat
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.9
- Total Fat: 9.4 g
- Cholesterol: 48.6 mg
- Sodium: 561.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 2.2 g
- Protein: 5.5 g
View full nutritional breakdown of Southern Iron Skillet Cornbread w/ Whole Wheat calories by ingredient
Introduction
My mom always made cornbread in her iron skillet, and it wasn't sweet or cake like. It had a nice crust and was warm and delicious. I hope you like my version. My mom always made cornbread in her iron skillet, and it wasn't sweet or cake like. It had a nice crust and was warm and delicious. I hope you like my version.Number of Servings: 8
Ingredients
-
1 1/2 Cups cornmeal
1/2 Cup whole wheat pastry flour
1/4 Cup Rice bran oil
2 tsp baking powder
1 tsp sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
2 eggs
Directions
Preheat oven to 450 degree's Fahrenheit. Put the 1/4 cup oil in the skillet and let it preheat in the oven while the oven warms.
In a bowl, mix together cornmeal, flour, baking powder, sugar, salt and baking soda.
In a separate dish, beat the eggs together. Wait until the oven is preheated, then add the eggs and buttermilk to the dry ingredients. Blend together with a fork. When the buttermilk is added to the cornmeal mixture, there is a reaction with the baking soda, causing the mixture to rise, this is why you wait until the oven is preheated.
Pull the hot skillet out of the oven and pour the oil into the cornbread mixture and stir until well incorporated. Then pour the wet cornbread mixture into the skillet and bake for 20-25 minutes. It will be golden brown on top, and a knife inserted into the middle will be clean.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHANIEMEYER.
In a bowl, mix together cornmeal, flour, baking powder, sugar, salt and baking soda.
In a separate dish, beat the eggs together. Wait until the oven is preheated, then add the eggs and buttermilk to the dry ingredients. Blend together with a fork. When the buttermilk is added to the cornmeal mixture, there is a reaction with the baking soda, causing the mixture to rise, this is why you wait until the oven is preheated.
Pull the hot skillet out of the oven and pour the oil into the cornbread mixture and stir until well incorporated. Then pour the wet cornbread mixture into the skillet and bake for 20-25 minutes. It will be golden brown on top, and a knife inserted into the middle will be clean.
Number of Servings: 8
Recipe submitted by SparkPeople user STEPHANIEMEYER.