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Nutrition Facts
Serving Size 1 (92g) Recipe makes 8 servings
Calories 191
Calories from Fat 67		(35%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 569mg		23%
Potassium 140mg		4%
Total Carbohydrate 26.3g		8%
	Dietary Fiber 1.5g	6%
	Sugars 2.4g
Protein 5.2g		10%
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Crisp Cornbread

Recipe #318125 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: cookinthewoods
Aug 7, 2008

From Cooking in the New South. A little lighter than most corn bread recipes. Can be made with white or yellow corn meal. If you don't have buttermilk handy, adding 1 tsp vinegar to regular milk and letting it curdle for about five minutes will have a similar effect.

SERVES 8 (change servings and units)

Ingredients

1 cup flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup cornmeal
1 egg
1 1/2 cups buttermilk
4 tablespoons butter, melted

Directions

1
Preheat oven to 425 degrees. Stir together dry ingredients. Whisk egg into milk, and add to dry ingredients, blending just enough to remove lumps. Stir in optional melted butter. Pour into 9-inch square or round baking pan and cook until the sides separate a little from the pan and the top is light brown, about 25 minutes. Serve hot with softened butter. Yum!