Buttermilk Corn Bread
Buttermilk Corn Bread recipe
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
|
|
Directions
Combine the cornmeal, salt, baking soda and baking powder in a large bowl.
Combine the sugar, egg, vegetable oil and buttermilk in another medium bowl.
Make a well in the dry ingredients, pour the wet mixture into the dry mixture.
Mix well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree F oven for 20 to 25 minutes.
Cool slightly, and cut into 12 pieces.
Serve warm.
