Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Basic Cornbread
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 252 mg
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 6 g
- Cholesterol
- 75 mg
- Sodium
- 252 mg
Ingredients
Directions
- Preheat the oven to 375˚ F. Butter a 9-inch cast-iron or other ovenproof skillet. Whisk the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. In a separate large bowl, whisk the eggs, buttermilk, milk and melted butter until smooth. Whisk the buttermilk mixture into the cornmeal mixture and pour the batter into the prepared skillet; smooth the top. Bake until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
