1/1 Photo of 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.
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10 inch ...
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- 2 -4 tablespoons bacon fat or 2 -4 tablespoons shortening
- 2 cups regular yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 egg
- 1 1/2 cups buttermilk
- 3 slices cooked bacon, chopped
- 1Preheat oven to 385 degrees F.
- 2Measure fat into a 10" cast iron skillet, and place in oven.
- 3Whisk together dry ingredients in large bowl.
- 4Add buttermilk, egg, and honey. Add bacon, if using.
- 5Whisk well until thoroughly combined.
- 6Pour half of hot fat from skillet into batter, stir well. Pour batter into hot skillet, top with freshly ground black pepper.
- 7Bake for 20 to 30 minutes, until golden and crusty, and the center is firm and bounces back when pressed.
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Nutritional Facts for Very Corny Corn Bread
Serving Size: 1 (91 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 216.6
- Calories from Fat 40
- Total Fat 4.4 g
- Saturated Fat 1.3 g
- Cholesterol 37.8 mg
- Sodium 1095.0 mg
- Total Carbohydrate 37.5 g
- Dietary Fiber 2.9 g
- Sugars 6.1 g
- Protein 7.8 g
The following items or measurements are not included: