Toasted Cornbread
A cornbread recipe especially for baking into a loaf and then toasting the slices
Equipment
- cast iron skillet
Ingredients
- 2 cups self-rising cornmeal mix
- 2 eggs
- 1 cup sour cream
- ¼ cup oil
- ¼-1/3 cup honey
- 2 Tablespoons butter
Instructions
- Mix all ingredients except butter in a bowl until well blended.
- Pour into a greased 8.5"X4.5" loaf pan and bake at 400 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.
- Cool on rack 5 minutes before removing from pan.
- Melt butter in skillet over medium heat.
- Slice cornbread into approximately ¾" slices and brown on each side in buttered skillet.
Notes
We love pecan oil, but any vegetable or nut oil would work fine.
After baking and cooling the cornbread it can be wrapped in foil and refrigerated for up to 2-3 days before slicing and toasting. If toasting the same day it can left un-refrigerated.
Nutrition
Calories: 271kcalCarbohydrates: 33gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 500mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 358IUVitamin C: 1mgCalcium: 133mgIron: 2mg
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