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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 F. 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 heatproof skillet over moderate heat until bubbly. Tilt to coat the pan; pour in the batter. Cook the bread on the stove for about 3 minutes 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, 20-25 minutes. Turn the cornbread out on a rack so it doesn't get soggy as it cools.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
174 calories; 4g total fat; 36mg cholesterol; 737mg sodium; 28g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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