Corn Bread IThis slightly sweet and moist corn bread is great to serve with a hearty soup or chili. And, if there are leftovers, freeze the corn bread to make corn bread croutons for your next Tex-Mex salad.
Preheat oven to 400°F.
Add 1 tablespoon butter to cast iron skillet, and place in oven until butter melts. Remove pan from oven, and swirl butter to coat bottom and sides.
Add remaining butter, buttermilk, eggs, sugar, flour, cornmeal, salt, and baking powder to FourSide or WildSide jar in order listed. Secure lid and select "Batter."
Pour batter into hot skillet. Bake for 15–20 minutes or until wooden toothpick inserted in center comes out clean.
- Servings 10.0
- Sodium 210 mg
- Serving Size 1 piece
- Carbohydrates 27 g
- Calories 180
- Fiber 2 g
- Fat 6 g
- Sugar 8 g
- Saturated Fat 1 g
- Protein 5 g
- Cholesterol 25 mg
For double corn bread, prepare as written except fold ½ cup corn into batter after the "Batter" cycle ends.
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