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Basic Cornbread

Source: Fine Cooking - Issue No. 24
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Rating: 4   Reviews: 1 See Reviews
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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.
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
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
Calories: 174
Fat. Total: 4g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 737mg
% Cal. from Fat: 21%
Cholesterol: 36mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Cheryl, TX Reviewed: 03/16/2013
Good Cornbread
I used white W/W flour and a very fresh, fine ground cornmeal I bought at a farmer's market, and I added 3 tsps of sugar. Heated my cast iron skillet on the stove and poured in the batter, cooked it for 3 minutes then put in 375 oven for 20 minutes. It didn't come out as crispy on the bottom as I had hoped, but perhaps the w/w flour or not enough heat was the problem. However, the bread itself tasted great with some collard greens and chicken brats off the grill.
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