VERY CORNY CORN BREAD
This is a savory southern-style corn bread made without wheat flour. It's crusty and brown outside, light and moist inside. Can be made gluten-free by using GF certified corn meal, baking powder, bacon, etc. If using dried buttermilk powder, measure powder into dry ingredients, and use half milk and half water for liquid.
Provided by cathyfood
Categories Breads
Time 35m
Yield 1 10 inch skillet, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 385 degrees F.
- Measure fat into a 10" cast iron skillet, and place in oven.
- Whisk together dry ingredients in large bowl.
- Add buttermilk, egg, and honey. Add bacon, if using.
- Whisk well until thoroughly combined.
- Pour half of hot fat from skillet into batter, stir well. Pour batter into hot skillet, top with freshly ground black pepper.
- Bake for 20 to 30 minutes, until golden and crusty, and the center is firm and bounces back when pressed.
Nutrition Facts : Calories 216.7, Fat 4.5, SaturatedFat 1.4, Cholesterol 37.9, Sodium 1095.1, Carbohydrate 37.6, Fiber 3, Sugar 6.1, Protein 7.9
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