Recipe courtesy of Peggy Dillard Toone
Cornbread
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 31
- Sodium
- 60
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
2 ears corn, on the cob, kernels removed and cob scraped for "milk"
2 cups self-rising medium to course ground cornmeal
1/2 teaspoon baking powder
1/2 cup yogurt or buttermilk
1/2 soy milk
1/2 cup water
1/4 cup unbleached flour
1 egg
1 teaspoon olive oil
1 teaspoon ghee
3 teaspoons honey, optional
Directions
- Preheat oven to 325 degrees F.
- Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.