Southern (With a Twist) Cornbread

Need a gluten free and lacto ovo vegetarian side dish? Southern (With a Twist) Cornbread could be a spectacular recipe to try. One serving contains 191 calories, 6g of protein, and 6g of fat. This recipe serves 10. For 38 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. If you have ground cornmeal, baking soda, kosher salt, and a few other ingredients on hand, you can make it. 56 people found this recipe to be delicious and satisfying. It is brought to you by Fountain Venue Kitchen. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is not so awesome. If you like this recipe, you might also like recipes such as Southern Peach Pie With A Twist, Southern Cornbread, and Southern Cornbread.

Servings: 10

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

2 cups buttermilk, well shaken (see notes for dairy-free option)

1 tablespoon coconut oil (bacon fat would be traditional; may substitute oil)

2 large eggs

1 3/4 cups stone-ground cornmeal

1/4 cup honey (may substitute sugar; see notes)

1 teaspoon kosher salt

Equipment:

whisk

bowl

oven

frying pan

aluminum foil

paper towels

microwave

Cooking instruction summary:

Preheat the oven to 375 degrees F.In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.In medium bowl, whisk the eggs until foamy. Whisk in the buttermilk and honey.Make a well in the center of the dry ingredients. Add the wet ingredients to the dry ingredients, and mix until just blended.Meanwhile, place the coconut oil in a 10-inch cast iron skillet (see comments above), and heat the skillet in the oven for 5 minutes or until very hot.Remove the skillet from the oven, and immediately pour in the batter. Return the skillet to the oven, and bake for 17-20 minutes or until the top is beginning to turn golden and the center is just cooked through. Check a few minutes early as all ovens vary. Taking care not to over-bake will ensure moist cornbread. (If the top is sufficiently browned but the center is still not cooked through, lightly drape with a piece of foil.)Serve hot or at room temperature, with butter, honey or — my personal favorite — strawberry jam. Wrap tightly, and refrigerate any leftovers. If the leftovers become dry, wrap lightly in a damp paper towel and reheat gently in the microwave. This will “refresh” the cornbread, as my grandmother used to say!

 

Step by step:


1. Preheat the oven to 375 degrees F.In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.In medium bowl, whisk the eggs until foamy.

2. Whisk in the buttermilk and honey.Make a well in the center of the dry ingredients.

3. Add the wet ingredients to the dry ingredients, and mix until just blended.Meanwhile, place the coconut oil in a 10-inch cast iron skillet (see comments above), and heat the skillet in the oven for 5 minutes or until very hot.

4. Remove the skillet from the oven, and immediately pour in the batter. Return the skillet to the oven, and bake for 17-20 minutes or until the top is beginning to turn golden and the center is just cooked through. Check a few minutes early as all ovens vary. Taking care not to over-bake will ensure moist cornbread. (If the top is sufficiently browned but the center is still not cooked through, lightly drape with a piece of foil.)

5. Serve hot or at room temperature, with butter, honey or — my personal favorite — strawberry jam. Wrap tightly, and refrigerate any leftovers. If the leftovers become dry, wrap lightly in a damp paper towel and reheat gently in the microwave. This will “refresh” the cornbread, as my grandmother used to say!


Nutrition Information:

Quickview
187 Calories
5g Protein
5g Total Fat
29g Carbs
3% Health Score
Limit These
Calories
187
9%

Fat
5g
8%

  Saturated Fat
2g
17%

Carbohydrates
29g
10%

  Sugar
9g
11%

Cholesterol
38mg
13%

Sodium
406mg
18%

Get Enough Of These
Protein
5g
11%

Phosphorus
148mg
15%

Fiber
2g
11%

Vitamin B6
0.2mg
10%

Manganese
0.19mg
10%

Magnesium
35mg
9%

Vitamin B2
0.15mg
9%

Selenium
6µg
9%

Calcium
79mg
8%

Zinc
1mg
8%

Vitamin B1
0.11mg
7%

Potassium
211mg
6%

Iron
1mg
6%

Vitamin D
0.8µg
5%

Vitamin B12
0.3µg
5%

Vitamin B5
0.49mg
5%

Copper
0.09mg
4%

Folate
16µg
4%

Vitamin B3
0.75mg
4%

Vitamin A
126IU
3%

Vitamin E
0.23mg
2%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

A young woman, who was at her father's funeral, asked her mother, "Mom, how did Dad die?" Her mom replied, "Heart attack." "What was he doing?" the daughter asked. Her mother said, "Well, we were having sex." This enfuriated the daughter, because they were both 80 years old. The daughter said, "You guys are 80 years old! You should have expected something like this! You're way too old to be engaging in this sort of activity!" The mom replied, "Well, you see, years ago, we realized that at noon every day, the church bells rang. So, we decided to work along to that nice, slow rhythm so that your father wouldn't have a heart attack. It worked for years too. That poor guy... he'd still be alive today if that darned Ice Cream truck hadn't come along..."

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