Old-Fashioned Corn Bread

Prep: 10 minutes
Bake: 20 minutes
Cool: 5 minutes
 

Ingredients

  • 1  cup yellow cornmeal
  • 1  cup all-purpose flour
  • 1  tablespoon baking powder
  • 2  tablespoons sugar
  • 1/2  teaspoon salt
  • 1/8  teaspoon ground red pepper
  • 1  cup buttermilk
  • 1/4  teaspoon baking soda
  • 2  large eggs
  • 5  tablespoons butter or margarine, melted
  • 1  tablespoon vegetable shortening

Directions

1. Heat oven to 400 degrees F. Heat a 10-inch cast-iron skillet in oven 10 minutes.

2. Whisk together the cornmeal, flour, baking powder, sugar, salt, and red pepper in a large bowl. Combine buttermilk and baking soda in a 2-cup glass measure. Beat eggs and butter in a small bowl, until blended. Add wet ingredients to cornmeal mixture, stirring with a rubber spatula until combined.

3. Add shortening to hot skillet; return skillet to oven 1 minute, until shortening is melted. Pour batter into hot skillet. Bake 20 to 22 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Cut into 8 wedges. Serve hot, warm or at room temperature. Makes 8 servings.

For cornsticks: Prepare corn bread as directed except heat 12 cornstick molds in oven 10 minutes. Brush molds with 1 tablespoon shortening. Return molds to oven and heat 1 minute. Divide batter between molds, spreading batter with the back of a spoon to fill each. Bake 13 to 15 minutes, until tops are golden and a toothpick inserted in center of cornsticks comes out clean. Cool cornsticks in pan on wire racks 5 minutes, then unmold. Makes 12 cornsticks.

Tips: We discovered that baking the bread in a cast-iron skillet instead of a baking pan produces the crispiest crust and a moist, tender interior. (This easy batter can be used to make a batch of cornsticks, too, if you prefer.)

Cornmeal is available in a variety of textures from coarse to fine—sometimes labeled stone-ground—and each will make a slightly different- textured bread.

Nutrition Facts

  • Calories 240,
  • Total Fat (g) 10.5,
  • Saturated Fat (g) 5.5,
  • Cholesterol (mg) 74,
  • Sodium (mg) 488,
  • Carbohydrate (g) 31,
  • Fiber (g) 1.5,
  • Protein (g) 6,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 0,
  • Iron (DV%) 0,
  • Percent Daily Values are based on a 2,000 calorie diet
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