Crusty Corn Bread
A very common meal in the South is greens, pot likker (the broth, usually flavored with meat), and corn bread. You can’t get much more Southern than that!
Equipment
Ingredients
- 1 cup yellow cornmeal
- 1 Tbs whole-wheat flour
- ¼ cup unprocessed uncooked wheat bran
- 1 tsp baking soda
- 1 tsp salt
- 1 cup low-fat buttermilk
- 1 egg
- 3 Tbs corn oil
Instructions
- Preheat the oven to 425 degrees.
- Combine the dry ingredients in a large bowl.
- Combine the buttermilk, egg, and oil and add to the dry ingredients, stirring just until the dry ingredients are moistened.
- Pour the batter into an 8- by 8-inch pan or cast-iron skillet.
- (If using cast-iron, preheat the skillet in the oven for 3 minutes before adding the batter.
- ) Bake for 20 minutes.
