Crusty Corn Bread is a beautiful recipe from the Southern states of America. This vegetarian dish is made with basic ingredients but the flavour is perfect. Serve as a side dish with stews, casserole, slow cooked beans and soups. Alternatively as a snack with a cup of coffee.

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!

4.64 from 92 votes

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Course: Snacks

Cuisine: American

Keyword: Bread, Dairy, Eggs, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: slices

Calories: 163kcal

Ingredients

1 cup yellow cornmeal
1 tbsp whole wheat flour
1/4 cup unprocessed uncooked wheat bran
1 tsp baking soda
1 tsp salt
1 cup low fat buttermilk
1 large eggs free range
3 tbsp corn oil

Instructions

Preheat the oven to 425 degrees. Combine the dry ingredients in a large bowl.
1 cup yellow cornmeal, 1 tbsp whole wheat flour, 1/4 cup unprocessed uncooked wheat bran, 1 tsp baking soda, 1 tsp salt
Combine the buttermilk, egg, and oil and add to the dry ingredients, stirring just until the dry ingredients are moistened.
1 cup low fat buttermilk, 1 large eggs, 3 tbsp corn oil
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.

Nutrition

Crusty Corn Bread