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 Old Fashion Cornbread

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Number of posts : 2738
Age : 57
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

Old Fashion Cornbread Empty
PostSubject: Old Fashion Cornbread   Old Fashion Cornbread EmptyTue Jul 31, 2012 4:17 pm


Time: 20 to 25 minutes Temp: 400 degrees Yield: Servings 12

Nutritional Content 1 serving = 1 slice cornbread

Calories: 144 Total Fat: 4 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 19 mg Sodium: 251 mg Carbohydrates: 24 g Dietary Fiber: 1 g Sugars: 4 g Protein: 4 g


2 cups Corn Meal (100% whole grain stone corn meal) either yellow or white corn meal will work fine.
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt (more or less to taste)
2 tablespoons canola oil
1 tablespoon raw honey (optional)
1-3/4 cups low fat buttermilk
1 egg, slightly beaten


Preheat oven to 400 degrees. Add canola oil to a 8" cast iron skillet or cake pan. Ensure oil is rubbed on sides as well as bottom of skillet. While preparing cornbread, place skillet with oil in the oven for 5 - 7 minutes.

Combine dry ingredients in a medium size mixing bowl. In a small bowl whisk together honey, buttermilk and egg, add to dry ingredients and stir just to combine.

Note: If using cornbread for stuffing, allow to cool completely before making into bread crumbs. This recipe makes 6-7 cups of cornbread crumbs.

Remove skillet from oven and pour hot oil in cornbread mixture, stir. Sprinkle the bottom of the skillet with 1 teaspoon of cornmeal. Pour cornmeal mixture in the skillet, place in the oven on middle rack and bake 20 to 25 minutes or until golden in color.
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