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Ingredients
1 tablespoon plus ¼ cup peanut or corn oil
1 cup coarse yellow cornmeal
½ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup buttermilk
Nutritional analysis per serving (8 to 10 servings)
21 grams carbs; 33 milligrams cholesterol; 174 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 212 milligrams sodium; 4 grams protein; 4 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
Heat oven to 425 degrees. Use 1 tablespoon oil to grease 9-inch square or round pan.
- Step 2
Combine dry ingredients in one bowl, and whisk wet ingredients in another. Combine, and stir together until batter is just moistened but not smooth. Spread into pan, and bake 15 to 20 minutes, until toothpick inserted in center comes out clean. Cool on rack.
Private Notes
Comments
After being disappointed in several corn bread recipes, this is a winner! So quick and easy and delicious. I like to throw in some frozen corn if I have it.
Used a cast iron skillet rubbed w (raw) house-smoked bacon and continued as written.
I used maple syrup instead of sugar and butter instead of oil to rave reviews
Very good
Beautiful recipe. Followed as written with excellent result. Cooked in 8x8 inch pan; done in 14 min. Didn’t want to make special trip to grocery, so I made my buttermilk sub (1T lemon juice, with milk to measure 1cup; rest 10 minutes). Did the trick.
Too salty and plain. Will not make again.