Cale’s Cornbread

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 40 minutes

재료

1/2 cup salted butter, melted

1 cup cornmeal (if self-rising cornmeal, leave out baking powder.)

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup buttermilk

2 eggs

방향

Preheat oven 375°F and place cast iron skillet inside. (Adding cold batter to hot pan will help get crispy edges and a nice crust)

Melt butter.

Combine flour, cornmeal, sugar, baking soda, baking powder, and salt.

Whisk eggs into buttermilk.

Add the egg/buttermilk mixture and melted butter to the dry ingredients. (Cool butter off enough so that it doesn’t scramble the eggs)

Fold everything together gently until the wet and dry ingredients are just combined. (If over-mixed, cornbread will be flat)

Remove hot skillet from the oven. Roll a cold stick of butter across the bottom and sides of the pan to prevent sticking and flavor. (I use around 2 tbsp)

Pour batter into the hot skillet and place skillet back in the oven.

Bake 30-35 minutes, until the cornbread is golden brown. Bake muffins 15-20 minutes.

Cornbread is done once the edges pull away from the pan and the top makes a knocking sound when tapped on. Cornbread should not sink in when poked and has a slight spring.

영양 정보

• 1회 제공량: 1 slice
• 칼로리: 318 kcal
• 지방 전체: 15 g
• 포화 지방: 8 g
• 콜레스테롤: 75 mg
• 나트륨: 374 mg
• 탄수화물 전체: 40 g
• 식이섬유: 2 g
• 총 당류: 14 g
• 단백질: 6 g