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Name: Cornpone
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c All Purpose Unbleached White; 3/4 c Yellow cornmeal; 1 tb Baking Powder; 1 ts Salt; 3 tb Sugar; (up to 4); 3/4 c Buttermilk; 1/4 c Whole Milk; 2 Eggs beaten; 1/3 c Butter or Margarine Melted

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INGREDIENTS

1 c All Purpose Unbleached White
3/4 c Yellow cornmeal
1 tb Baking Powder
1 ts Salt
3 tb Sugar; (up to 4)
3/4 c Buttermilk
1/4 c Whole Milk
2 Eggs ; beaten
1/3 c Butter or Margarine ; Melted

Servings

INSTRUCTIONS

Preheat oven to 425. Using about 2-3 T. of shortening, grease a 9" inch cast iron skillet. Place the skillet in the preheated oven. In a large mixing bowl, combine all the dry ingredents together. Blend well. In a smaller bowl add buttermilk, milk, and eggs. Add the melted margarine and mix well. Add the liquid mixture to the dry ingredents and mix well. Remove the hot skillet from the oven and carefully pour in the batter. Return the skillet to the oven, remembering that the skillet is still hot. Bake for 25 minutes. Remove to a plate and rub top with a stick of butter or margarine. TIPS Have all ingredents at room temperature. Stone ground yellow corn meal works best and gives a golden color bread. Dont use no-fat margarines. They contain too much water. Mix the batter till smooth. I dont care what your Grandmother said about lumpy batter being OK. Use a seasoned cast iron skillet. You may also use a cast iron muffin pan without the paper cups. If you use any other type muffin pan the paper cups may be necessary. Spray the paper cups with PAM. Make sure the greased skillet is in the oven long enough to get hot. This will make for a crispy crust. Posted to bbq-digest by "James A. Whitten" on Aug 17, 1998,

NOTES

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Cornpone

1 c All Purpose Unbleached White
3/4 c Yellow cornmeal
1 tb Baking Powder
1 ts Salt
3 tb Sugar; (up to 4)
3/4 c Buttermilk
1/4 c Whole Milk
2 Eggs beaten
1/3 c Butter or Margarine Melted

Preheat oven to 425. Using about 2-3 T. of shortening, grease a 9" inch  cast iron skillet. Place the skillet in the preheated oven. In a large  mixing bowl, combine all the dry ingredents together. Blend well. In a  smaller bowl add buttermilk, milk, and eggs. Add the melted margarine and  mix well. Add the liquid mixture to the dry ingredents and mix well. Remove  the hot skillet from the oven and carefully pour in the batter. Return the  skillet to the oven, remembering that the skillet is still hot. Bake for 25  minutes. Remove to a plate and rub top with a stick of butter or margarine.    TIPS Have all ingredents at room temperature. Stone ground yellow corn meal  works best and gives a golden color bread. Dont use no-fat margarines.  They contain too much water. Mix the batter till smooth. I dont care what  your Grandmother said about lumpy batter being OK. Use a seasoned cast iron  skillet. You may also use a cast iron muffin pan without the paper cups. If  you use any other type muffin pan the paper cups may be necessary. Spray  the paper cups with PAM. Make sure the greased skillet is in the oven long  enough to get hot. This will make for a crispy crust.    Posted to bbq-digest by "James A. Whitten" <bigjim@atlantic.net> on Aug 17,  1998,

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Nutrition

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Serving Size: 1 Serving (978g)
Recipe Makes: 1 Servings

Calories: 2265
Calories from Fat: 1504 (66%)

Amt Per Serving		% DV

	Total Fat 167.1g	223 %
	Saturated Fat 54.7g	274 %
	Monounsaturated Fat 64.7g
	Polyunsanturated Fat 33.4g
Cholesterol 2247.1mg		691 %
Sodium 2038.5mg		70 %
Potassium 1278.6mg		34 %
Total Carbohydrate 115.8g		34 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 109.4g
Protein 80g		114 %
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: 2265

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