Delicious Buttermilk Cornbread With Variations – a delicious recipe with salt, baking powder, baking soda, cornmeal, honey, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
2
Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
3
Mix the wet ingredients together, then add the dry, stirring just until smooth.
4
Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
5
VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
1277
kcal
Calories
121
g
Fat
51
g
Carbs
9
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 10 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 1/2 cups cornmeal, and more.
Yes, Delicious Buttermilk Cornbread With Variations 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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