Rating: 2.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Ronni Lundy
Recipe by Cooking Light January 2004

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Credit: Karry Hosford

Recipe Summary test

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

170 calories; calories from fat 27%; fat 5.1g; saturated fat 0.8g; mono fat 1.3g; poly fat 2.6g; protein 5.2g; carbohydrates 26.5g; fiber 2.2g; cholesterol 28mg; iron 1.2mg; sodium 473mg; calcium 88mg.
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