Quick Buttermilk Corn Bread
CATEGORIES
INGREDIENTS
  • Cooking Time: 15
  • Servings: 8
  • 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
DIRECTIONS
  1. Preheat oven to 450.
  2. Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
  3. Combine cornmeal, salt, baking powder, and baking soda in a large bowl.
  4. Combine buttermilk, pepper and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist.
  5. Remove pan from oven.
  6. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.
  7. Pour the batter into pan, spreading evenly.
  8. Bake at 450 for 15 minutes or until a wooden pick inserted into center comes out clean.
  9. Let stand 5 minutes before serving.
  10. Yield: 8 servings (1 wedge)