Wyoming JWG's Corn Bread Copycat
Recipe: #41287
July 24, 2023
Categories: Breads, Eggs, Copycat or Clone Recipes, Quick Breads Flour, Buttermilk, more
"From Jackson Whole Grocery in Wyoming. Supposed to be amazing."
Original is 9 servings
Ingredients
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- Dry
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- Wet
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Nutritional
- Serving Size: 1 (132 g)
- Calories 270.6
- Total Fat - 16.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 229.1 mg
- Sodium - 331.8 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 2.1 g
- Sugars - 3.7 g
- Protein - 10.6 g
- Calcium - 140.6 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 425 degrees.
Step 2
Lightly grease an 8 inch baking dish with 1 tablespoon butter.
Step 3
Pam spray the pan.
Step 4
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 5
In a separate bowl, mix together the eggs, buttermilk and butter.
Step 6
Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
Step 7
Pour the batter into the prepared baking dish.
Step 8
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 22 minutes.
Step 9
Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Tips
No special items needed.
1 Reviews
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