Buttermilk Cornbread
Mark Boughton
- Yield: 8 servings
- Prep: 5 mins
- Cook: 25 mins
Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness. If it's not available locally, it's worth ordering by mail. Two good sources: www.wareaglemill.com and www.bobsredmill.com.
Ingredients
- -- Vegetable cooking oil spray
- 1cup all-purpose flour
- 1cup stone-ground yellow cornmeal
- 1tablespoon baking powder
- 1/4teaspoon salt
- 1/4teaspoon baking soda
- 1 1/4cups buttermilk
- 2tablespoons sugar
- 1-- egg
- 1/4cup corn or canola oil
- 2tablespoons butter
Instructions
- Preheat oven to 375F. Spray a 10-inch round baking pan or heavy oven-proof skillet with cooking oil.
- Sift together flour, cornmeal, baking powder and salt into a medium bowl.
- In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
- Place skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt pan to coat sides and bottom.
- Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes, or until golden brown. Let cool a few moments, and slice into 8 wedges to serve.
Recipe by Crescent Dragonwagon.
Nutritional Info *per serving
- Calories 250
- Glycemic Load 2
- Fat 11g
- Saturated Fat 3g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 3g
- Cholesterol 30mg
- Sodium 370mg
- Potassium 110mg
- Carbohydrate 33g
- Fiber 1g
- Sugars 5g
- Protein 5g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 0%
- Calcium 15%
- Iron 10%
