Buttermilk Cornbread

Cornbread

 

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Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
151 Calories
5g Fat
23g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 151
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 14%
Cholesterol 42mg 14%
Sodium 295mg 13%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 4g
Vitamin C 0mg 1%
Calcium 99mg 8%
Iron 1mg 6%
Potassium 84mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Preheat oven to 400 F.​

  2. Sift together the flour, cornmeal, baking powder, and salt.​

  3. In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.​

  4. 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.​

  5. 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.​

  6. Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your baking pan and transfer it to the oven.

  7. 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.