You’ll often find cornbread in dressing on holidays, or alongside chile in other times of the year. Neither chese nor chilies are present in this recipe (although you could add some of both). A simple recipe, the use of a cast-iron pan gives it its iconic crunchy crust. Make sure this recipe is handy in case you feel yourself needing a reliable, sturdy corn bread.
- Vegetable oil
- 1 ½ cups cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ¾ cups buttermilk (or whole milk with roughly 1 tablespoon lemon juice stirred in, and allow to sit for 5 min
- 2 beaten eggs,
- 2 tablespoons butter, unsalted & melted
- Nutritional analysis per serving (6 servings)
231 calories; 7 grams fat; 4 grams protein;3 grams saturated fat; 2 grams monounsaturated fat; 0 grams trans fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 63 milligrams cholesterol; 307 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- Preheat oven to 450 degrees. Take a 9-inch cast-iron skillet, lightly oil, and place in the oven to heat.
- Sift together the cornmeal, salt and baking powder in a large bowl. In a separate bowl, whisk your eggs and buttermilk. Pour the wet over the dry ingredients, then add your melted butter and stir together until just combined.
- Take the skillet out of the oven, pour some batter in, then smack the pan on the countertop to even out the mixture. Place back in the oven and bake until the cornbread is browned on top, and a toothpick or knife comes out clean after being inserted – approx. 30-40 minutes.