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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 2.6g
  • Protein: 5.2g
  • Carbohydrate: 26.5g
  • Fiber: 2.2g
  • Cholesterol: 28mg
  • Iron: 1.2mg
  • Sodium: 473mg
  • Calcium: 88mg

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

  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.
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