Quick Buttermilk Corn Bread

Karry Hosford
Moist, tender corn bread is traditionally crumbled into a bowl of soup beans. If you have trouble turning out the baked bread, just serve it from the pan.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 27 %
Fat 5.1 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 2.6 g
Protein 5.2 g
Carbohydrate 26.5 g
Fiber 2.2 g
Cholesterol 28 mg
Iron 1.2 mg
Sodium 473 mg
Calcium 88 mg

Ingredients

2 tablespoons canola oil
2 cups yellow cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups fat-free buttermilk
1/8 teaspoon black pepper
1 large egg, lightly beaten

Preparation

Preheat oven to 450°.

Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.

Note:

Ronni Lundy,

January 2004