Recipe Details

Southern Corn Bread

Number of Servings: 8

Serving Size: 1

Baking this traditional Southern corn bread in a preheated, greased cast-iron pan will give a crisp, dark crust. For Mexican corn bread, add 2 tablespoons chopped green chiles or 3 tablespoons drained salsa to the batter. Neither addition will change the exchange values.

Ingredients
Instructions
Nutrition

Name:	Amount:
yellow cornmeal	1 cup
all-purpose flour	2 Tbsp
baking powder	1 tsp
baking soda	0.50 tsp
salt	0.25 tsp
buttermilk, low-fat, or soured fat-free milk(add 1 tablespoon lemon juice to 1 cup fat-free milk)	1 cup
large egg, or 1/4 cup egg substitute	1 ea
vegetable oil, or margarine	1 Tbsp

Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

Add the milk and egg and stir until blended. Set aside 30 minutes to soften the cornmeal.

Preheat the oven to 425 degrees F. Place the oil in a 8-inch ovenproof skillet (preferably cast-iron) or cake pan. Put the skillet or pan in the hot oven. When the oil is very hot, add it to the batter and mix well. Immediately pour the batter into the skillet or pan.

Bake for 20 to 25 minutes, until the bread is firm and lightly browned around the edges. Cool 5 to 10 minutes. Cut into 8 equal wedges and serve warm

Nutritional Information (per serving)

Calories 109

Calories from Fat 28

Total Fat 3g

Saturated Fat 1g

Cholesterol 28mg

Sodium 237mg

Potassium n/a

Carbohydrates 17g

Dietary Fiber 1g

Sugars 2g

Protein 3g

Vitamin A n/a

Vitamin C n/a

Calcium n/a

Iron n/a

Folic Acid n/a

Dietary Exchange 1 Starch1/2 Fat

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