|Nutritional Guidelines (per serving)|
|Servings: 8 servings (8 portions)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||13%|
|*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.|
This is one of our favorite recipes for southern buttermilk cornbread. Southern cornbread is generally made without sugar, but if you like your cornbread on the sweet side, feel free to adjust with granulated sugar or a little honey.
For many, it has to be served along with chili, pinto beans, soups, and greens, and it's a must for any New Year's Day meal.
- 1 tablespoon vegetable oil
- 2 1/2 cups cornmeal (white)
- 1 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup low-fat milk
- 2 large eggs
- 4 tablespoons melted butter
Preheat oven to 400 F.
Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place the skillet in oven.
In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter.
Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Place the pan on a rack.
Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
Pour batter into the hot skillet and then return it to the oven. Reduce heat to 350 F.
Bake for 25 to 35 minutes, until it pulls away from sides of pan and is lightly browned.
Cut into squares or wedges.