Cornbread – a delicious recipe with corn meal, flour, baking powder, salt, eggs, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350u00b0.
2
Combine corn meal, flour, baking powder and salt; sift into large bowl.
3
In small bowl, beat eggs with whisk (lightly); add buttermilk and mix well.
4
Pour liquid ingredients over dry ones and stir together until smooth using a wooden spoon.
5
Do not overbeat.
6
Put a 9-inch ovenproof skillet over high heat for 1 minute until very hot.
7
Remove from heat and using brush, quickly coat bottom and sides of pan with melted butter.
8
Immediately pour in batter, smoothing top.
9
Bake in center of oven for 30 to 35 minutes, until it begins to pull from sides of pan and top is browned.
10
Cut into wedges and serve hot. Makes one 9-inch bread.
502
kcal
Calories
33
g
Fat
43
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 c. corn meal, 1/2 c. flour, 1 Tbsp. baking powder, 1 tsp. salt, and more.
Yes, 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.
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