Cornbread I

Yeast Bread - Bread

Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 8

Yield: 1 9-inch round loaf

Cornbread I

Ingredients

1 cup buttermilk

1 cup stone ground cornmeal

1 teaspoon salt

½ teaspoon baking soda

1 egg

1 tablespoon shortening

Challah II

Bread

Directions

Step 1

Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.

Step 2

In a large bowl stir the cornmeal salt and baking soda together. Stir in the egg and buttermilk.

Step 3

Remove skillet from the oven and pour the batter into the skillet stirring the melted shortening into the batter.

Step 4

Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

Nutritional Information

Cornbread I

Servings Per Recipe:8

Calories: 90.5

% Daily Value *

Protein: 3g 6%

Carbohydrates: 13.2g 4%

Dietary Fiber: 1.1g 5%

Sugars: 1.6g

Fat: 3g 5%

Saturated Fat: 0.8g 4%

Cholesterol: 24.5mg 8%

Vitamin A Iu: 71IU 1%

Niacin Equivalents: 1.1mg 8%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.3mg 1%

Folate: 8.3mcg 2%

Calcium: 39.9mg 4%

Iron: 0.7mg 4%

Magnesium: 23.5mg 8%

Potassium: 98.4mg 3%

Sodium: 415.6mg 17%

Thiamin: 0.1mg 7%

Calories From Fat: 27.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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