CornBread
My favorite corn bread
Equipment
- 1 12 inch cast iron skillet
Ingredients
- 1 1/2 cups flour all-purpose
- 1 1/2 cups corn meal
- 1/3 cup sugar
- 1 tbsp baking soda
- 1 tbsp baking powder
- 5 oz plain yogurt
- 1/2 cup cream corn
- 1 1/2 cups buttermilk
- 3 each eggs
- 1/3 cup butter melted
Instructions
- rub the bottom and sides of a 12 inch cast iron skillet with crisco, vegetable oil or canola oil
- place skillet in the center of your oven and turn the oven to 375 and let the skillet heat up with the oven
- in one bowl add all the dry ingredients and whisk well to compine
- in anouther bowl add all the wet ingrediendtand whisk well
- when the oven comes to temp slowly mix the wet ingredients in the dry and mix well but do not beat or over mix
- remove the pan from the oven and pour the batter in
- place pan in the oven and set timer for 8 minutes
- rotate and set timer for 8 minutes
- insert a toothpick into the center and if it comes out clean remove from oven and if not check every 2 minutes
- let set about 5 minutes before cutting
Nutrition
Calories: 290kcalCarbohydrates: 55gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 683mgPotassium: 245mgFiber: 4gSugar: 13gVitamin A: 122IUVitamin C: 1mgCalcium: 179mgIron: 2mg
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