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Buttermilk Cornbread  (Not yet rated)

A moist and sweet cornbread.

Cal: 277 Fat: 12g Carbs: 37g Protein: 5g Fiber: 1g
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Original recipe serves 9
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 9)

  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 cup buttermilk
  • 2 egg(s)
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • In My Kitchen

  • Directions

    Preheat an oven to 350F (175C).

    Grease an 8 inch square baking pan.

    Heat butter in a large skillet over medium low heat. When melted, remove from heat and stir in the sugar. Add the eggs and beat until well blended. In a small bowl, combine the baking soda and buttermilk. Stir the buttermilk mixture into the pan. Stir in the salt, flour, and cornmeal until a few lumps remain and well blended. 

    Pour the batter into the baking pan, and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.

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