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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 8 servings |
||
| Calories 119 | ||
| Calories from Fat 31 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 28mg | 9% | |
| Sodium 380mg | 15% | |
| Potassium 83mg | 2% | |
| Total Carbohydrate 19.2g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.7g | ||
| Protein 3.3g | 6% | |
Old Fashioned Southern Cornbread
By: appleydapply
Mar 25, 2007
This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.
SERVES 8
Ingredients
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup milk
- 1/2 cup boiling water
- 3 tablespoons corn oil
- 1 egg
- 1 1/2 teaspoons baking powder
Directions
1
Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.2
Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.3
Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.4
Mix in egg and then baking powder; beat briskly.5
Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
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Browse similar recipes by category
- Course > Breads > Rolls/Biscuits
- Course > Breads > Quick Breads
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: ~Nimz~
On Nov 15, 2009
This was a very nice southern cornbread and I knew we would like it because it had very little sugar. However, mine never did rise and I followed the recipe to the letter. Flavor was still there though. Went well with my beef and cabbage soup. Thanks Made for Zaar Stars Tag Game 
From: Chef #730763
On Aug 13, 2009
Great cornbread to have with chili! Not too sweet, just like we like it!
From: happynana
On Mar 29, 2009
Nice cornbread. I made as directed but next time would need to add more sugar. I would recommend adding 1 to 2 tablespoons. Mine baked in 20 minutes exactly. Thanks AD. Made for win in The Best of 2008 Cookbook Swap.
From: Montana-GemBob
On Oct 2, 2007
Very good Cornbread! I liked it very much and so did the Missus. I served it with Hazeleyes crockpot hamburger soup #214937 and we enjoyed it very much. I will probably add some extra sugar the next time I make it. Thanks appleydappley. GemBob
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