Buttermilk Cornbread

Name: Buttermilk Cornbread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1/2 cup (1 stick) butter melted; 1 1/2 cups yellow cornmeal; 1 1/2 cups all-purpose flour (spooned and leveled); 1/4 cup sugar; 2 teaspoons baking soda; 2 teaspoons salt; 3 large eggs; 2 1/2 cups low-fat buttermilk

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 1

Ingredients

1/2 cup (1 stick) butter, melted 1 1/2 cups yellow cornmeal 1 1/2 cups all-purpose flour, (spooned and leveled) 1/4 cup sugar 2 teaspoons baking soda 2 teaspoons salt 3 large eggs 2 1/2 cups low-fat buttermilk

Directions

Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

Serving Size:�Makes 18 servings

Servings Per Recipe: 1

Nutritional Info Amount Per Serving