Buttermilk Cornbread

Buttermilk Cornbread
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,751.0
  • Total Fat: 119.8 g
  • Cholesterol: 828.3 mg
  • Sodium: 8,154.6 mg
  • Total Carbs: 355.3 g
  • Dietary Fiber: 19.4 g
  • Protein: 71.8 g

View full nutritional breakdown of Buttermilk Cornbread calories by ingredient


Introduction

"Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing." -Everyday Food "Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing." -Everyday Food
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

Tips

Freeze some for later!


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