Corn Bread
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil
- 1½cups cornmeal
- 1teaspoon salt
- 1teaspoon baking powder
- 1¾cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes)
- 2eggs, beaten
- 2tablespoons unsalted butter, melted
Nutritional analysis per serving (8 servings)
174 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat.
- Step 2
In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs. Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed.
- Step 3
Remove the hot cast-iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 30 to 40 minutes, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.
Private Notes
Comments
very aggravating. I chose this from (the reprint in) the Nov 5, 2017 sunday times to try a cornbread with only corn meal, no flour! but when mixed, it is the thickness of pancake batter. Surely that is not what Sifton meant it to be, judging from his instruction (in that edition, but not on this website) to knock the pan on the counter to even the batter out, suggesting a normal cornbread batter consistancy. I added a cup of flour. Why hasn't this recipe's error been corrected?
thank you....there is no sugar!!!!!
Save a step: use a SELF-RISING flour. We Southerners use Martha White cornmeal. Another secret for 'taller' cornbread, once everything is mixed together, let it sit for 10 minutes or so before putting in the oven. Seems to help it rise some.
I made this at 375 degrees and with oil instead of butter. It came out well. I read comments about using baking soda and might try that next time
This is the worst corn bread recipe I have ever used. I regret not reading the comments prior to using it. Would not recommend.
So… here in Switzerland we have finely milled cornmeal (maisgries) and the large grain variety. I just used fine cornmeal and it tastes okay but the consistency is … chalky.