Cornbread for Stuffing
Updated Nov. 13, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon plus ¼ cup peanut or corn oil
- 1cup coarse yellow cornmeal
- ½cup all-purpose flour
- 2tablespoons sugar
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 2eggs
- 1cup buttermilk
Nutritional analysis per serving (10 servings)
174 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 212 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Use 1 tablespoon oil to grease 9-inch square or round pan.
- Step 2
Combine dry ingredients in one bowl, and whisk wet ingredients in another. Combine, and stir together until batter is just moistened but not smooth. Spread into pan, and bake 15 to 20 minutes, until toothpick inserted in center comes out clean. Cool on rack.
Private Notes
Comments
After being disappointed in several corn bread recipes, this is a winner! So quick and easy and delicious. I like to throw in some frozen corn if I have it.
Used a cast iron skillet rubbed w (raw) house-smoked bacon and continued as written.
I used maple syrup instead of sugar and butter instead of oil to rave reviews
Very good
Beautiful recipe. Followed as written with excellent result. Cooked in 8x8 inch pan; done in 14 min. Didn’t want to make special trip to grocery, so I made my buttermilk sub (1T lemon juice, with milk to measure 1cup; rest 10 minutes). Did the trick.
Too salty and plain. Will not make again.
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