Serves: 12
1. Heat oven to 450°. Grease bottom and side of round pan, 9 X 1 1/2 inches, square pan, 8 X 8 X 2 inches, or 10-inch ovenproof skillet with shortening.
2. Mix all ingredients. Beat vigorously 30 seconds. Pour into pan.
3. Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
*If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.
NUTRITION FACTS: 1 Serving: Calories 140 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 35mg Sodium 370mg Carbohydrate 19g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: 1 Starch 1 Fat
Cheesy Mexican Corn Bread: Decrease buttermilk to 1 cup. Stir in 1 can (about 8 ounces) cream-style corn, 1 can (4 ounces) chopped green chilies, well drained, 1/2 cup shredded Monterey Jack or Cheddar cheese (2 ounces) and 1 teaspoon chili powder.
Corn Sticks: Grease 18 corn stick pans with shortening. Fill about 7/8 full. Bake 12 to 15 minutes. Makes 18 corn sticks.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Southern Buttermilk Corn Bread recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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