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Peppered Corn Bread

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Source: © Food & Wine Magazine

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Active Time:  30 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Makes one 10-inch bread

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread.

RECIPE INGREDIENTS

canola oil for brushing

2 cups stone–ground cornmeal

1/2 cup all–purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon freshly ground pepper

2 large eggs lightly beaten

2 cups buttermilk

1/2 cup fat–free sour cream

3 tablespoons unsalted butter melted

Peppered Corn Bread Recipe at Cooking.com

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DIRECTIONS

Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.

In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.

Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.

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Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/11/2010

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Rating:

by: Sandra

Reviewed: 11/03/2011

ABSOLUTE BEST !!!

This is the best bread you will ever taste. I usually omit the sugar but sometimes add corn, Mexican corn,shredded cheese,salsas,chopped green onions,or different spices and it is absolutely wonderful.

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