Buttermilk Cornbread Recipe

Name: Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. unbleached flour; 1 c. yellow corn meal; 3 tsp. baking powder; 1 Tbsp. sugar; 1/2 tsp. salt; 1 1/2 c. buttermilk; 2 eggs; 1/2 c. butter, melted; 1/2 generous tsp. baking soda; 1 Tbsp. butter (for baking dish)

Servings: persons

1 c. unbleached flour
1 c. yellow corn meal
3 tsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 1/2 c. buttermilk
2 eggs
1/2 c. butter, melted
1/2 generous tsp. baking soda
1 Tbsp. butter (for baking dish)

1
Preheat oven to 425u00b0.
2
In large bowl mix corn meal, flour, baking powder and salt.
3
Pour buttermilk into a 1-quart measuring cup.
4
Add eggs and beat with a fork.
5
Add melted butter and soda. Just before you are ready to bake, put lump of butter in 9-inch square pan or No. 10 cast-iron skillet.
6
Put in oven to melt. Combine dry ingredients with buttermilk-egg mixture until just blended.
7
Mixture should thin enough to pour.
8
You may need to add more buttermilk.
9
Bake 15 to 20 minutes until light golden brown on top.
10
Serve hot with butter.

1245

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. unbleached flour, 1 c. yellow corn meal, 3 tsp. baking powder, 1 Tbsp. sugar, and more.

Yes, Buttermilk Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cornbread

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