Recipe courtesy of Cat Cora
From:
Food Network Magazine
Southern Cornbread
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 89 mg
- Sodium
- 300 mg
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 255
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 89 mg
- Sodium
- 300 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
