Rating: 3.87 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An excellent cornbread to serve with chili.

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Recipe Summary test

total:
50 mins
Servings:
9

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking pan with cooking spray.

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  • Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk and oil in a separate bowl. Add to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan, spreading evenly.

  • Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

Nutrition Facts

164 calories; protein 5.2g; carbohydrates 26.8g; dietary fiber 3g; sugars 5.8g; fat 4.8g; saturated fat 0.6g; cholesterol 22mg; vitamin a iu 46IU; vitamin c 0.3mg; folate 4.3mcg; calcium 76mg; iron 0.5mg; magnesium 4.4mg; potassium 102.5mg; sodium 316.1mg; thiamin 0.1mg.

1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

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