Side Dish

Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) is for Side Dish.

Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) takes 10 minutes to prepare.

Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) takes 25 minutes to cook.

Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) makes 8 servings.

The ingredients for Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) are:

Pam nonstick cooking spray

1 3/4 cups stone-ground cornmeal
1 Tbsp. sugar (optional, and not listed in nutritional info)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt

2 large eggs
2 cups buttermilk

Here is how you make Southern Corn Bread (adapted from Joy of Cooking, 1997 edition):

Position a rack in the upper third of the oven. Preheat the oven to 450 degrees F. Thoroughly coat with nonstick spray a heavy 9-inch skillet, preferably cast-iron, or less desirably, an 8 X 8-inch glass baking pan.In a large bowl whisk together all dry ingredients.In a separate bowl whisk eggs until foamy, then whisk in the buttermilk. Add the wet ingredients to the dry ingredients and whisk just until blended. Pour the batter into the skillet or pan. Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the pan, cut in wedges or squares.Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven.Number of Servings: 8Recipe submitted by SparkPeople user TULIPCHICK91.

The nutritional information for Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 141.2

• Total Fat: 2.7 g
• Cholesterol: 55.6 mg
• Sodium: 397.7 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 3.5 g
• Protein: 5.3 g

The dietary needs meet for Southern Corn Bread (adapted from Joy of Cooking, 1997 edition) is Sugar Free