MY GRANDMOTHER would refer to this recipe as “comfort food”, made from ingredients available on the farm or staples found in her pantry.
She always cooked the corn bread in her “seasoned” black skillet, and it turned out slick as butter every time.
-Elizabeth Cooper, Madison, Alabama,
- 1 tablespoon canola oil
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
image/svg+xml Text Ingredients View Recipe,
1 slice: 228 calories, 6g fat (1g saturated fat), 56mg cholesterol, 684mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 7g protein.