Homemade Cornbread Crumbs

This recipe goes with Savory Cornbread Stuffing

Yield: 8 cups of crumb
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 5g
  • Saturated fat: 3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Fiber: 1g
  • Cholesterol: 30mg
  • Iron: 2mg
  • Sodium: 456mg

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

Preparation

  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.
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