Wyoming JWG's Corn Bread Copycat
Created by dienia b on July 24, 2023
- Servings: 9
- Prep Time: 9m
- Cook Time: 22m
- Recipe #41287
Ingredients
- 1 tablespoon butter
- Dry
- 1 cup cornmeal
- 3/4 cup flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet
- 2 eggs, lightly beaten
- 1 1/2 cups buttermilk
- 6 tablespoons butter, melted
How to Make
-
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.
Nutritional Facts
- 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