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.

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