Corn Bread I Recipe
This 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.
Overview
Total time: 30 S
Servings: 10
Calories: 180
Ingredients
- 5 tbsp. butter softened and divided
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 cup cornmeal
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
Nutritional Information
- Serving Size: 1 piece
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 210mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 8g
- Protein: 5g
Instructions
- 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 "Batters" or blend on a Medium speed for 30 seconds.
- Pour batter into hot skillet.
- Bake for 15–20 minutes or until wooden toothpick inserted in center comes out clean.
Notes
For double corn bread, prepare as written except fold ½ cup corn into batter after the "Batters" cycle ends.
Hi Staci, we are working on updating all recipes with universal instructions but, in the meantime, you can find blend cycle conversions here: http://www.blendtec.com/blo…
I have a Designer Series 600. I only have one preset (Smoothie). Is there a way to decipher what the settings are for the presets? For instance does "batter" mean power 2 for 30 seconds? I am really start to think I have made a bad choice in this blender as I am finding very little that actually applies. Thank you for your help!
Helps tremendously! Thank you.
Thank you! This helps considerably!
Oops, this recipe does not tell you when to add the other 4 tablespoons of butter. I assume before you select "Batter"
Leave a comment