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Buttermilk Corn Bread

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Recipe

Buttermilk Corn Bread recipe

 

Yield

12 servings

Prep

20 min

Cook

25 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups cornmeal
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½ teaspoon salt
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½ teaspoon baking soda
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2 teaspoons baking powder
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1 tablespoon sugar
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1 each eggs
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1 tablespoon vegetable oil
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1 cup buttermilk
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Ingredients

Amount Measure Ingredient Features
473 ml cornmeal
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2.5 ml salt
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2.5 ml baking soda
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1E+1 ml baking powder
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15 ml sugar
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1 each eggs
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15 ml vegetable oil
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237 ml buttermilk
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 9921% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 155mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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