Skillet Corn Bread

Ingredients

• ⅔ cup yellow corn meal
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 1 egg
• 4 tablespoons vegetable oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    175 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 32 milligrams cholesterol; 397 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
2. Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.
3. Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.
4. Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.

45 minutes