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.

Servings: 8

7 pointsplus+ per serving


Kristie said...

What are the points for this recipe?

Kristie said...

what are the points for this recipe?

Jen Newsham 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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