Combine first four ingredients in bowl; mix well. Add buttermilk, egg and oil or melted shortening. Stir just until dry ingredients are moistened; do not beat. Pour into well-greased 8-inch square baking pan dusted with Elam's Yellow Corn Meal. Bake in hot oven (425°F.) 20 minutes or until done and a light golden brown. Makes 16 pieces, 2 inches square.
Variation: Follow recipe for Pioneer Corn Bread above and change as suggested below.
SWEET MILK CORN BREAD: Substitute sweet milk (regular milk) for butter milk. Increase baking powder to 3 tsps. and omit baking soda.
MUFFINS: Fill well-greased medium size muffin cups 2/3 full. reduce baking time to 12-15 minutes or until done and a light golden brown. Makes 12 2 1/2 x 1 1/8-inch muffins.
SOURCE: Best Recipes From the backs of Boxes, Bottles, Cans and Jars by Ceil Dyer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 210 (97%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 62.2mg||19 %|
|Sodium 195.6mg||7 %|
|Potassium 53.2mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.5g|
|Protein 1.3g||2 %|
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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.
Calories per serving: 216
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