This Buttermilk Cornbread is perfect for soup or chili.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 squares
- 6 tbsp butter softened
- 1 1/2 cups cornmeal
- 1 1/2 cups flour
- 1 1/4 tsp baking soda
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups buttermilk
Preheat oven to 400 degrees and grease a 9x13 baking dish.
Combine the flour, cornmeal, baking soda, and salt in a medium bowl; set aside.
Cream butter and sugar in a mixing bowl on medium speed.
Add in the eggs one at a time mixing completely after each one.
Add in half the flour mixture followed by half the milk, mix completely.
Add in remaining milk and flour mixture, beat until combined.
Pour the batter evenly into the prepared baking dish.
Bake for 20 minutes, or until edges are lightly golden brown.
Serving: 1square | Calories: 368kcal | Carbohydrates: 54g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 337mg | Potassium: 197mg | Fiber: 3g | Sugar: 15g | Vitamin A: 400IU | Calcium: 66mg | Iron: 2.2mg