Breads
October 13, 2013
Calories
221
Sodium
104mg
4% DV
Fat
11g
18% DV
Protein
4g
8% DV
Carbs
22g
7% DV
Fiber
1g
7% DV
Sweet Cornbread
58
I could eat cornbread for breakfast, lunch, dinner, snack..... it really is good ANY time of the day. I've talked to lot of fellow bakers and have decided the two biggest complaints with cornbread are it's dry and gritty. I hope this recipe and the tips solve those problems for you. It goes perfectly with the Three Bean Chili or any warm dish you'll be making this Fall.
16
1/2 C. butter
1/2 C. sugar
2 eggs
3/4 C. cornmeal
1 C. flour
1 tsp baking powder
1/2 tsp salt
1 1/4 C. milk or buttermilk
1/2 C. sugar
2 eggs
3/4 C. cornmeal
1 C. flour
1 tsp baking powder
1/2 tsp salt
1 1/4 C. milk or buttermilk
* Take 1 TBL of the butter and put it in a 10" cast iron skillet, then place the skillet in the oven while it preheats. Put the cornmeal in a bowl with the flour, salt and powder and whisk together. In a separate large bowl, melt the butter (doesn't have to be completely melted- I just make sure it's soft enough to beat). Add sugar and beat until mixed well. Add the eggs and beat. Add the flour mixture and milk together and beat until all the flour is combined and everything is moist, but don't over mix. Bake at 400 for 15-17 minutes, or until a tooth pick comes out clean. Drizzle with honey.
Nutritions
Calories
221
Sodium
104mg
4% DV
Fat
11g
18% DV
Protein
4g
8% DV
Carbs
22g
7% DV
Fiber
1g
7% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
7g
39%
Polysaturated Fat
0.75g
4%
Monosaturated Fat
3g
20%
Cholesterol
33mg
11%
Sodium
104mg
4%
Potassium
144mg
4%
Protein
4g
8%
% DAILY VALUE*
Total Carbohydrate
Fiber
1g
7%
Sugar
2g
4%
Vitamin A
451IU
9%
Vitamin B6
0.05mg
2%
Vitamin C
0.8mg
1%
Calcium
66mg
6%
Iron
1mg
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.