RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5836
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| Recipe Name: |
Martha's Classic Cornbread - Copy - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.
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Ingredients:
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Directions:
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving. |
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| Nutrition per Serving: |
| Calories: |
318 |
Total Carbs: |
41.4 |
Net Carbs: |
39.2 |
| Cholesterol: |
79.1 |
Fat: |
14.5 |
Protein: |
6.90 |
| Fiber: |
2.17 |
Sodium: |
407.05 |
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