Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Buttermilk Cornbread Recipe
Tangy, sweet Buttermilk Cornbread Skillet is the perfect companion for all your chilis, soups and stews. A great side dish for the holidays, too!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Baking, Bread, Side Dish
Cuisine:
American
Keyword:
cornbread
Servings:
10
Calories:
258
kcal
Author:
Kellie
Cost:
$5
Equipment
skillet
Ingredients
1
cup
all-purpose flour
1
cup
yellow cornmeal
2/3
cup
white sugar
1
teaspoon
salt
3 1/2
teaspoons
baking powder
1
large
egg
1
cup
low fat buttermilk
⅓
cup
melted butter
Instructions
Preheat oven to 400 ˚F.
Coat a 9 inch round cake pan or skillet with butter or cooking spray.
In a large bowl, whisk the flour, cornmeal, sugar, salt and baking powder to combine.
Stir in egg, milk and vegetable oil until well blended.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Cornbread can be made up to 3 days in advance. Wrap tightly in plastic wrap and store at room temperature.
Nutrition
Calories:
258
kcal
|
Carbohydrates:
36
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
108
mg
|
Sodium:
349
mg
|
Potassium:
276
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
332
IU
|
Vitamin C:
1
mg
|
Calcium:
106
mg
|
Iron:
2
mg