My Cornbread
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 469
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 70
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 11
- Cholesterol
- 86
- Sodium
- 456
- Total: 40 min
- Active: 10 min
Ingredients
2 tablespoons canola oil
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
2 large eggs, lightly beaten
2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
Directions
- Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.