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Quick Buttermilk Corn Bread


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Member since 2006

Serves 8 | Prep Time | Cook Time 15

Ingredients

2 tbsp canola oil
2 cups yellow corn meal
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 3/4 cups fat-free buttermilk
1/8 tsp black pepper
1 large egg, lightly beaten


Preheat oven to 450.


Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.


Combine cornmeal, salt, baking powder, and baking soda in a large bowl.


Combine buttermilk, pepper and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist.


Remove pan from oven.


Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.


Pour the batter into pan, spreading evenly.


Bake at 450 for 15 minutes or until a wooden pick inserted into center comes out clean.


Let stand 5 minutes before serving.


Yield: 8 servings (1 wedge)


Pairs Well With


Notes

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