Quick Buttermilk Corn Bread
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
- 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)