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Homemade Cornbread Crumbs

Yield 8 cups of crumb

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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