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Buttermilk Cornbread Recipe
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Egg||2 , separated|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Shortening||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1432 Calories from Fat 457
% Daily Value*
Total Fat 50 g77.6%
Saturated Fat 10.6 g53%
Trans Fat 3.9 g
Cholesterol 423 mg
Sodium 3184.5 mg132.7%
Total Carbohydrates 199 g66.2%
Dietary Fiber 15.9 g63.5%
Sugars 0.8 g
Protein 42 g84.1%
Vitamin A 9.7% Vitamin C
Calcium 5.4% Iron 54.5%
*Based on a 2000 Calorie diet
Sift cornmeal and salt together.
Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed.
Add to cornmeal mixture and stir until ingredients are blended.
Add hot melted shortening, beat again, and fold in the stiffly beaten egg whites.
Turn immediately into a piping hot greased 10-inch heavy skillet and bake in hot oven (450° F.) for 30 minutes.
Serve at once with plenty of butter.