President Carter's Cornbread
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Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (146.2 g)
- Calories 370.1
- Total Fat - 21.8 g
- Saturated Fat - 11.9 g
- Cholesterol - 195.8 mg
- Sodium - 545.8 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 3.6 g
- Sugars - 4.4 g
- Protein - 10.9 g
- Calcium - 308.2 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees F.
Step 2
Butter inside of an 8-inch square baking pan.
Step 3
In a large mixing bowl
Step 4
Combine flour, yellow and white cornmeal, baking powder, salt and sugar with a whisk.
Step 5
In a smaller mixing bowl
Step 6
Beat egg with warm milk, using a wire whisk.
Step 7
Stir in melted butter.
Step 8
Pour over dry ingredients and mix with the wire whisk until smooth.
Step 9
Let stand for 15 minutes (It is important to let batter rest before baking so that the cornmeal absorbs the liquid and the resulting texture is smooth, never grainy).
Step 10
Scrape batter into the prepared pan. Bake on lower shelf of preheated oven for 20 minutes, or until top is golden and toothpick inserted near center comes out clean.
Step 11
Let pan stand on a wire rack for 10 minutes before cutting into squares.
Tips & Variations
No special items needed.
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