American style corn bread recipe - bake this delicious bread in just 35 minutes!
cup butter, melted
cups yellow, white or blue cornmeal
cup Gold Medal™ all-purpose flour
tablespoon baking powder
Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Why it Works: Cast Iron
Cooking involves the transfer of heat. Yet some things transfer heat better than others. You can put your unprotected hand in a 350°F oven without fear of getting burned, but you can’t touch the metal rack in that oven. Why? Metal holds and transfers heat better than air. But metals differ in their heat-efficiency. Iron—an excellent heat conductor—is ideal for cooking. But before you invest in cast-iron, know that food will stick to a cast-iron pan unless you season it. A new cast-iron pan’s surface is made of microscopic pits and bumps. By seasoning the pan (rubbing it with oil and baking it 1 hour at 300°F) you smooth out the surface making it nonstick and rust proof.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.