Buttermilk Cornbread
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
16 Servings
-
Calories
160 kcal
-
Course
Side Dish, Breakfast, Dinner, Baked Goods
-
Cuisine
American
Buttermilk Cornbread
Report
This buttermilk cornbread has a soft and tender crumb that is slightly sweet. This southern style cornbread is easy for everyday or holidays meals.
Share:
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- ½ cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ cup buttermilk
- ¼ cup butter - salted melted
- 2 large eggs
- 1 cup frozen corn optional
Instructions
- Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper.
- In a large mixing bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined.
- In a medium mixing bowl add buttermilk, melted butter and eggs. Blend together with a whisk or fork until the egg yolks have cracked and the mixture is well mixed.
- Add the wet ingredients to the dry ingredients. Mix until blended, making sure their are no dry ingredient lumps.
- Fold the corn into the cornbread batter if adding to the cornbread. Pour the cornbread batter into the prepared pan.
- Bake for 23-25 minutes until fully cooked. Use the toothpick test to make sure a toothpick piercing the center of the cornbread comes out clean with no batter clinging to the toothpick. Allow the cornbread to cool, then enjoy!
Notes
- If using unsalted butter - add 1/2 teaspoon of salt to the flour mixture before adding it to the wet ingredients.
- Buttermilk Substitute- I often don't keep buttermilk on hand, so instead, I use this easy substitute. Add 1 1/2 tablespoons of lemon juice (about a tablespoon per cup of milk) to a glass measuring cup. Fill the measuring cup the 1 1/2 line with milk and stir. Let this mixture set for 10 minutes, then you can add to the recipe as directed in place of buttermilk.
- More Tender Crumb- Soaking the cornmeal in the buttermilk (or buttermilk substitute) for 5-10 minutes will soften the cornmeal and will make your entire cornbread even more tender. This step isn't necessary for a good cornbread but will make the final crumb extra delicious.
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
145mg
(6%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
156IU
(3%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 145mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
