* Exported from MasterCook *
Corn Bread
Recipe By : Sam Sifton
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon baking powder
1 3/4 cups buttermilk
2 eggs -- beaten
2 tablespoons unsalted butter -- melted
Corn bread goes with chili and in dressing during the holidays. This
recipe isn't dressed up with cheese or chilies (though you could add
some or either or both). It's a basic recipe, made in a cast-iron pan
to create a crunchy crust. Keep this recipe on file and make it
whenever you need a good sturdy corn bread.
Note: or whole milk with a tablespoon or so of lemon juice stirred
into it, left to sit for 5 minutes
TIME: 45 minutes
Preheat oven to 450F. Lightly oil a 9" cast-iron skillet and put it
in the oven to heat.
In a large bowl, sift together the cornmeal, salt and baking powder.
In another bowl, whisk together the buttermilk and eggs. Pour the wet
ingredients over the dry ingredients, add the melted butter and stir
together until just mixed.
Remove the hot cast-iron skillet from the oven and pour the batter
into it, then give the pan a smack on the countertop to even it out.
Return pan to oven and bake, approximately 30 to 40 minutes, until
the corn bread is browned on top and a toothpick or a thin knife
inserted into the top comes out clean.
S(Internet address):
"https://cooking.nytimes.com/recipes/12921-corn-bread";
Yield:
"6 to 8"
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Per Serving (excluding unknown items): 214 Calories; 7g Fat (28.4%
calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber;
84mg Cholesterol; 536mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0221