We have two favorite cornbread recipes in our home. This one is Jim's. It's called "Calico Cornbread" and comes from a Cooking Light "Light and Easy" cookbook. I've been making this for over ten years and it has never disappointed.
CALICO CORNBREAD
1 cup flour
2/3 cup yellow cornmeal
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
1/4 tsp pepper
2/3 cup buttermilk
1 (7 oz) can Mexicorn
1/2 cup chopped onion
2 Tbsp butter, melted
1 egg (or 1/4 cup egg substitute), beaten
cooking spray
Place a 9" cast-iron skillet in a 450 oven for about 5 minutes.
Combine first 6 ingredients in a large bowl, whisk. Make a well in the center. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring until moistened.
Coat skillet with cooking spray; immediately pour batter into hot skillet. Bake at 450 for 20 minutes or until golden. Cut into wedges.
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