Recipe courtesy of Nellie Mae
From:
Food Network Magazine
Classic Cornbread
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 233 mg
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 233 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
