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

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

Gallery

Karry Hosford

Recipe Summary

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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