Recipe courtesy of Duff Goldman
Sweet Southern Cornbread
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 12 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 244 mg
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 12 mini loaves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 263
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 33 mg
- Sodium
- 244 mg
Ingredients
Directions
Special equipment:
two 8-cavity mini loaf pans- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
