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Quick Buttermilk Corn Bread

Karry Hosford
Yield 8 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.