|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 7g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Corn bread is one of my favorite quick and easy to make bread. Buttermilk is a wonderful ingredient for making corn bread because it adds tanginess and richness, and it also makes the cornbread lighter because the acid in the buttermilk gives the baking powder an added boost.
Be sure to give the buttermilk a good shake before you measure it out. We do this because buttermilk can separate when it sits in the fridge for a while and we want the fat to be nicely blended.
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, beaten
1 cup buttermilk, well shaken
1/4 cup melted butter or shortening
1/3 cup sugar
Preheat oven to 400 F.
Sift together the flour, cornmeal, baking powder, and salt.
In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.
Thoroughly grease and flour a 9" × 9" baking pan. Or you could use a nonstick baking pan or one of those flexible silicone pans, or even a cast-iron skillet.
Add the buttermilk mixture to the flour and cornmeal mixture and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. You don't want to overmix the batter.
Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your baking pan and transfer it to the oven.
Bake until the top is lightly golden brown, about 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to pull away from the pan.