Directions:
- *NOTE: depending on the type of cornmeal you use, for a less gritty texture, whirl the dry cornmeal grain in a blender or mini-chopper to a finer consistency. Make sure not to turn the cornmeal into corn flour however!
- Place the ungreased cast iron muffin tins (or suggested bakeware in the intro) in the oven and PREHEAT to 400 degrees.
- COMBINE cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine buttermilk, oil, egg (and vanilla extract if using) in small bowl; mix well.
- Add buttermilk mixture to flour mixture and using a wire whisk, stir just until blended. DO NOT overstir.
- Carefully grease the muffin tin with butter. Pour batter into the tins, about 2/3 full.
- Bake for appproximately 20 minutes or until wooden pick inserted into center comes out clean.
- Serve corn bread warm with honey or butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.75 Kcal (1322 kJ) | ||
| Calories from fat | 134.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.92g | 23% | |
|---|---|---|---|
| Cholesterol | 35.49mg | 12% | |
| Sodium | 451.77mg | 19% | |
| Potassium | 342.3mg | 7% | |
| Total Carbs | 40.31g | 13% | |
| Sugars | 7.77g | 31% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 2.1mg | 12% | |
| Calcium | 170.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 277.85 Kcal (1163 kJ) | ||
| Calories from fat | 118.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.13g | 23% | |
|---|---|---|---|
| Cholesterol | 31.23mg | 12% | |
| Sodium | 397.54mg | 19% | |
| Potassium | 301.21mg | 7% | |
| Total Carbs | 35.47g | 13% | |
| Sugars | 6.84g | 31% | |
| Dietary Fiber | 3.53g | 16% | |
| Protein | 5.04g | 11% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.8mg | 12% | |
| Calcium | 149.7mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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