Buttermilk Corn Bread Recipe
Servings: 1
Ingredients
- The South This dense round of corn bread stays true to the Southern ideal of no added white flour or possibly sugar. Look for coarse cornmeal for best results.
- 1 1/2 c. coarse cornmeal
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 x Large eggs
- 1 3/4 c. buttermilk
- 4 Tbsp. unsalted butter, softened
Directions
- Heat oven to 425 degrees. Place a 10 inch cast-iron or possibly heavy, oven-proof skillet in the oven; heat 15 min.
- Stir cornmeal, baking soda and salt together in a bowl till blended; set aside. Whisk Large eggs in a small bowl; stir in buttermilk. Pour into cornmeal mix; stir till blended.
- Remove skillet from oven. Place butter in pan; swirl till melted. Pour in batter. Return skillet to oven. Bake till puffed and golden brown, 20-25 min.
- Invert onto platter or possibly serve warm off skillet.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 831g | |
| Calories 1600 | |
| Calories from Fat 562 | 35% |
| Total Fat 63.91g | 80% |
| Saturated Fat 35.05g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 556mg | 185% |
| Sodium 3614mg | 151% |
| Potassium 1156mg | 33% |
| Total Carbs 210.1g | 56% |
| Dietary Fiber 9.5g | 32% |
| Sugars 25.29g | 17% |
| Protein 44.36g | 71% |
