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Buttermilk Cornbread
This
Buttermilk Cornbread
pairs perfectly with cold weather food! Serve with a delicious crockpot meal, soup, or homemade chili.
Course
Side Dish
Cuisine
American
Keyword
cornbread
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
squares
Calories
368
kcal
Author
Emily Grace
Ingredients
6
tbsp
butter
, softened
1 1/2
cups
cornmeal
1 1/2
cups
all-purpose flour
1 1/4
tsp
baking soda
1/2
cup
granulated sugar
2
eggs
1 1/2
cups
buttermilk
Instructions
Preheat oven to 400 degrees F and grease a 9x13-inch 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.
Nutrition
Serving:
1
square
|
Calories:
368
kcal
|
Carbohydrates:
54
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
68
mg
|
Sodium:
337
mg
|
Potassium:
197
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
400
IU
|
Calcium:
66
mg
|
Iron:
2.2
mg