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Basic Cornbread

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Source: Fine Cooking - Issue No. 24

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Active Time: 10 Minutes
Total Time: 30 Minutes

This recipe makes a great not-too-sweet bread with a dry texture that's perfect for stuffing.

RECIPE INGREDIENTS

1 cup yellow cornmeal

1 cup all-purpose flour

3/4 teaspoon baking soda

2 teaspoons baking powder

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 egg, lightly beaten

1 1/2 cups buttermilk

2 tablespoons butter or rendered bacon fat

DIRECTIONS

Heat the oven to 350 degrees. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan; pour in the batter. Cook the bread on the stove for about 3 min. to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20 to 25 min. Turn the cornbread out on a rack so it doesn't get soggy as it cools.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield:

Calories:

174

Fat. Total:

Fiber:

Carbohydrates, Total:

28g

Sodium:

737mg

% Cal. from Fat:

21%

Cholesterol:

36mg

Protein:

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