Buttermilk cornbread

Name: Buttermilk cornbread Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 16
Ingredients: 1.5 cup buttermilk; 1.0 cup corn meal; 0.75 cup Flour white; 4.0 tsp Sugar - C&H Pure Cane Granulated White Sugar; 2.0 large Egg fresh whole raw; 6.0 tbsp Butter unsalted; 0.5 tsp Baking Soda; 1.5 tsp Baking Powder; 0.25 tsp Salt

Minutes to Prepare: 5
Minutes to Cook: 20

Number of Servings: 16

Ingredients

1.5 cup buttermilk1.0 cup corn meal0.75 cup Flour, white4.0 tsp Sugar - C&H Pure Cane Granulated White Sugar2.0 large Egg, fresh, whole, raw6.0 tbsp Butter, unsalted0.5 tsp Baking Soda1.5 tsp Baking Powder0.25 tsp Salt

Directions

Butter an 8 inch square pan. Mix dry ingredients in large bowl. Melt butter and let it cool slightly. Mix the eggs (beaten) and buttermilk and butter. Fold wet ingredients into dry ingredients to moisten but don't over mix. Pour into greased pan and bake in 425F oven for 20 minutes or until inserted tooth pick comes out clean.

Serving Size: 16

Number of Servings: 16.0

Recipe submitted by SparkPeople user BCSANDRALEE.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 112.2
Total Fat: 5.0 g
Cholesterol: 34.9 mg
Sodium: 131.0 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.2 g
Protein: 1.4 g

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