Corn bread goes with chili and in dressing during the holidays. This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both). It’s a basic recipe, made in a cast-iron pan to create a crunchy crust. Keep this recipe on file and make it whenever you need a good sturdy corn bread.
teaspoon baking powder
cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes)
tablespoons unsalted butter, melted
Nutritional analysis per serving (6 servings)
231 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 4 grams protein; 63 milligrams cholesterol; 307 milligrams sodium
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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- Preheat oven to 450. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat.
- 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.
- 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.
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