Corn Bread

Corn Bread

Baking this traditional Southern corn bread in a preheated, greased cast-iron pan will give a crisp, dark crust. As a variation, add 2 tablespoons chopped green chilies or 3 tablespoons drained salsa to the batter. Neither addition will change the exchange values.

Number of Servings: 8
Serving Size: 1


yellow cornmeal - 1 cup
all-purpose flour - 2 tbsp
baking powder - 1 tsp
baking soda - 1/2 tsp
salt - 1/4 tsp
buttermilk, low-fat, or soured fat-free milk (add 1 tablespoon lemon juice to 1 cup fat-free milk) - 1 cup
large egg, or 1/4 cup egg substitute - 1
vegetable oil, or margarine - 1 tbsp

  1. Combine the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.

  2. Add the milk and egg and stir until blended. Set aside 30 minutes to soften the cornmeal.

  3. Preheat the oven to 425 degrees F. Place the oil in an 8-inch ovenproof skillet (preferably cast-iron) or cake pan. Put the skillet or pan in the hot oven. When the oil is very hot, add it to the batter and mix well. Immediately pour the batter into the skillet or pan.

  4. Bake for 20 to 25 minutes, until the bread is firm and lightly browned around the edges. Cool 5 to 10 minutes. Cut into 8 equal wedges and serve warm

Exchanges Per Serving

1 Starch
1/2 Fat

Nutrition Information

Amount per serving
Calories 109
Calories from Fat 28
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 28 mg
Sodium 237 mg
Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 2 g
Protein 3 g

B-man :wink: