Ingredients and Weight:
- Cornmeal, 1 cup (120g)
- Self-rising flour, 1 cup (120g)
- Sugar, 1/4 cup (50g)
- Baking powder, 1 teaspoon (5g)
- Salt, 1/2 teaspoon (2.5g)
- Milk, 1 cup (240ml)
- Egg, 1 large (60g)
- Melted butter, 1/4 cup (60g)
Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into a greased 9x9-inch baking pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 190
- Fat: 7g
- Carbohydrates: 29g
- Protein: 5g
Dish Characteristics:
- Moist and crumbly
- Buttery and slightly sweet
- Perfect for breakfast, lunch, or dinner as a side
User Comments:
- "This corn pone bread is amazing! It's so easy to make and it tastes delicious."
- "I love the slightly sweet flavor of this bread. It's a perfect accompaniment to any meal."
- "This is the best corn pone bread I've ever had. It's so moist and flavorful."
Special Precautions and Tips:
- To make the bread gluten-free, substitute gluten-free flour blend for the self-rising flour.
- If you don't have self-rising flour, you can substitute all-purpose flour and add 2 teaspoons of baking powder and 1/4 teaspoon of salt.
- Be careful not to overmix the batter, as this will make the bread tough.
- Store the bread in an airtight container at room temperature for up to 3 days.
