Sunday, July 18, 2010

Basic Cornbread

Basic Cornbread
Source: Southern Living 2002 Annual Recipes

Note: You can freeze bread in a heavy zip lock bag for one month; thaw in fridge.

1/3 cup butter
2 cups self rising white cornmeal
3/4 cup all purpose flour
1 T. sugar
2 1/4 cups low fat buttermilk
2 large eggs

Place butter in a 10 inch cast iron skillet & heat in a 425 oven for 5 minutes or until melted.

Combine meal, flour & sugar in a large bowl; stir together buttermilk & eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet. Bake for 25 minutes or until golden.


Kristie said...

What are the points for this recipe?

Kristie said...

what are the points for this recipe?

Jennifer @ Living a Changed Life said...

Kristie - I do not know the points value for this recipe, but I do know the pointsplus value for this recipe. It is 7 pointsplus for 8 servings.


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