Quick Buttermilk Corn Bread
8 ingredients
3 steps
Ingredients
- 2 tablespoons canola oil
- 2 cups yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups fat-free buttermilk
- 1/8 teaspoon black pepper
- 1 large egg, lightly beaten
Directions
-
1Preheat oven to 450°.
-
2Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
-
3Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.
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