Homemade Cornbread Crumbs

Nutritional Information

Calories 181
Fat 5 g
Satfat 3 g
Monofat 1 g
Polyfat 1 g
Protein 5 g
Fiber 1 g
Cholesterol 30 mg
Iron 2 mg
Sodium 456 mg


2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons brown sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted
1 large egg
Cooking spray


Preheat the oven to 425°. Whisk together first 6 ingredients (through soda) in a large bowl. Combine buttermilk, butter, and egg in a small bowl; stir with a whisk. Add buttermilk mixture to cornmeal mixture, stirring until moist. Pour into a 9-inch baking pan coated with cooking spray. Bake 27 minutes, or until a wooden pick inserted into center comes out clean. Remove from pan, and cool on a wire rack.

Tear cornbread into small chunks; place on a baking sheet. Bake at 425° for 15 minutes, or until lightly browned and toasted.

December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note