Crusty Corn Bread Recipe - Cooking Index
Crusty Corn Bread Recipe - Cooking Index
A very common meal in the South is greens, pot likker (the broth, usually flavored with meat), and corn bread. You can't get much more Southern than that!
Courses: Breads| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 1 tablespoon | 15ml | Whole-wheat flour |
| 1/4 cup | 59ml | Unprocessed uncooked wheat bran |
| 1 teaspoon | 5ml | Baking soda |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 237ml | Low-fat buttermilk |
| 1 | Egg | |
| 3 tablespoons | 45ml | Corn oil |
Preheat the oven to 425 degrees. Combine the dry ingredients in a large bowl. Combine the buttermilk, egg, and oil and add to the dry ingredients, stirring just until the dry ingredients are moistened.
Pour the batter into an 8- by 8-inch pan or cast-iron skillet. (If using cast-iron, preheat the skillet in the oven for 3 minutes before adding the batter.) Bake for 20 minutes.
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 1 Polyunsaturated Fat, 1 Starch.
Nutrition Facts: Calories 113; Calories from Fat 50; Total Fat 6g; Saturated Fat 1g; Cholesterol 22mg; Sodium 391mg; Carbohydrate 14g; Dietary Fiber 2g; Sugars 1g; Protein 3g.
Source:
American Diabetes Association at http://www.diabetes.org
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