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Ingredients
⅔ cup yellow corn meal
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 egg
4 tablespoons vegetable oil
Nutritional analysis per serving (6 servings)
16 grams carbs; 28 milligrams cholesterol; 174 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 1 gram fiber; 185 milligrams sodium; 3 grams protein; 2 grams sugar
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
Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
- Step 2
Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.
- Step 3
Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.
- Step 4
Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.
Private Notes
Comments
Excellent, traditional southern cornbread, just like the recipe on Martha White cornmeal. Made with white cornmeal.
Prepared exactly following the recipe. Thought it was unusual to not have any flour. We liked the result as it seemed more rustic.
I couldn’t believe this called for so little corn meal and no flour. It tuned out very light, thinner than expected, and delicious. Almost a pudding like texture.
Wanted to love this but it came out very dry and was completely hard by the next day. Looking for a better cornbread recipe.
I couldn’t believe this called for so little corn meal and no flour. It tuned out very light, thinner than expected, and delicious. Almost a pudding like texture.
Prepared exactly following the recipe. Thought it was unusual to not have any flour. We liked the result as it seemed more rustic.