This is my favorite recipe for cornbread. It is also my favorite brand of cornmeal! I use 2 cups of buttermilk. I do not eat it sweet due to my diabetes. Sometimes I add things into this recipe such as: shredded zucchini, grated white Mexican cheese and some roasted New Mexico Peppers (found them frozen at Wal-Mart). Of course, the cooking time will need to be adjusted. Be sure to use a cast iron pan (fry pan or dutch oven if adding other ingredients) for this and preheat in the oven with the shortening. Roll the melted shortening around the base and sides before putting batter in! This will make a big difference in how crispy the outer edges get...
and oh my... is it yummy!!
Enjoy!! AND Take care, Gloria
Old Fashioned Corn Bread - 34.5g Carbs, 3g Fiber, 6.9g Sugar (8 Servings)
Recipe From: www.hodgsonmill.com
2 Tbsp shortening
1 tsp baking soda
2 tsp baking powder
2 Tbsp honey (optional)
1 tsp salt
1 3/4 cups buttermilk (or enough to moisten batter well)
1 egg
2 cups HODGSON MILL YELLOW CORN MEAL, PLAIN
Put shortening in cast-iron skillet in 400 degrees F oven.
Mix corn meal, baking powder, soda, salt and honey; add egg and buttermilk. Batter should be thick. Add heated shortening to batter and put batter in heated skillet and bake in 400 degrees F oven 25-35 minutes or until brown.
Corn Sticks or Corn Muffins can also be made with this recipe.
Recipe Nutrient Analysis: 1/6 of recipe
239 Calories, 4g Dietary Fiber, 39g Carbs, 7g Protein, 8g Fat, 35mg Cholesterol, 745mg Sodium
Nutrition Below from: www.caloriecount.about.com and is based on 8 servings
Servings: 8
Serving Size: 105g
Nutrition per Serving:
195 Calories, 47 Calories from Fat, 5.2g Total Fat, 1.4g Saturated Fat,
0g Trans Fat, 25mg Cholesterol, 515mg Sodium, 34.5g Total Carbs,
3g Dietary Fiber, 6.9g Sugars, 5.5g Protein
Vitamin A 5% - Vitamin C 1% - Calcium 12% - Iron 7%
Nutrition Grade: B-
Bad points:
High in sodium
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