Buttermilk Cornbread

November 1, 2008 – 10:48 am

This is a slightly sweet and tangy cornbread that goes equally well with chili or with some honey for dessert. I regularly make this with either powdered buttermilk and water or with plain yogurt, so don’t skip over this recipe just because you don’t have buttermilk on hand.

Buttermilk Cornbread
Makes 9 servings


4 tbsp butter
⅔ cup white granulated sugar
2 eggs
1 cup buttermilk
½ tsp baking soda
1 cup cornmeal
1 cup all purpose flour
½ tsp salt

Preheat oven to 375 degrees. Spray an 8 inch square pan with non-stick spray or put a tablespoon of butter into a 10 inch cast iron skillet and pop it into the oven to melt the butter while you mix the batter.

Melt the butter. In a large bowl, stir together the sugar and the melted butter. Add the eggs and beat until well mixed. Add the buttermilk and baking soda and stir to combine. Stir in the cornmeal, flour, and salt until just blended. Lumps are just fine. Pour the batter into the pan.

Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cut into nine squares (3 cuts on each side) or 9 wedges and serve.

• Add a 4 oz can of green chiles to the batter
• Add ½ cup of corn, either fresh or frozen that has been thawed and well drained.

Nutritional Information Per Serving

Calories 240
Fat 6 g
Saturated Fat 4 g
Cholesterol 62 mg
Sodium 212 mg
Carbohydrates 40 g
Fiber 1 g
Protein 5 g
Vitamin A 5%
Vitamin C 0%
Calcium 5%
Iron 6%

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