Looked high and low for an old-fashioned, skillet cornbread recipe that had just the right texture and flavor. Discovered that flour in the mix made the bread too "cakey" and not crumbly. This recipe is made with Braggadocio White Cornmeal and no flour and, although there is a tiny bit of sugar added, I think it is the best I've had in a long time.

Source: Braggadocio Package back.

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Name: Cornbread sans flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 2 Tbsp. Butter or Bacon Drippings; 2 Eggs; 2 Cups Buttermilk; 1-1/2 tsp. Sugar; 1 tsp. Salt; 1 tsp. Baking Soda; 2 Cups Braggadocio Stone-Ground Organic White Cornmeal

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INGREDIENTS

2 Tbsp. Butter or Bacon Drippings
2 Eggs
2 Cups Buttermilk
1-1/2 tsp. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Cups Braggadocio Stone-Ground Organic White Cornmeal

Servings

INSTRUCTIONS

Preheat oven to 400. Place butter or bacon drippings in a 10" cast-iron skillet and place in oven 10 to 15 minutes.

Combine the eggs and buttermilk, whisking together. Whisk eggs and buttermilk until smooth and well mixed.

Combine the sugar, salt, baking soda, and Braggadocio white cornmeal into the egg and buttermilk mixture. Whisk the dry ingredients until they are moist.

Remove the skillet from the oven and quickly pour the batter into the sizzling hot skillet.

Bake at 350 degrees for 20-25 minutes or until browned and sides are pulling away from the skillet.

NOTES

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 8 Servings

Calories: 240
Calories from Fat: 214 (89%)

Amt Per Serving		% DV

	Total Fat 23.8g	32 %
	Saturated Fat 15.1g	75 %
	Monounsaturated Fat 6.2g
	Polyunsanturated Fat 0.9g
Cholesterol 64.7mg		20 %
Sodium 259.9mg		9 %
Potassium 145.6mg		4 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.4g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 240

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