Buttermilk Corn Bread Recipe

Buttermilk Corn Bread Recipe
Photo by: Taste of Home
Rating

75% would make again

The tattered recipe card for this corn bread proves it's been a family favorite to years. Although my daughter enjoys it anytime, they mostly request it at Thanksgiving.

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  • 8-9 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup canola oil

Directions

  • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
  • Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.

Nutrition Facts: 1 serving (1 piece) equals 390 calories, 19 g fat (3 g saturated fat), 25 mg cholesterol, 314 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.

Buttermilk Corn Bread published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p130

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Reviews for Buttermilk Corn Bread (2)

Buttermilk Corn Bread Recipe

Buttermilk Corn Bread

Tell us what you think of this recipe.
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Reviewed on Oct. 13, 2009 by lemsky

This is delicious! Much better texture than regular corn bread. Just make sure you use a big enough pan.

Reviewed on Aug. 25, 2009 by angelina50

This recipe is fantastic! This is the only corn bread recipe I use. It is super moist (most other recipes I've tried have always been too dry) with just the right amount of sweetness. I usually take it out of the oven closer to 20 minutes leaving it somewhat gooey in the center so as not to overbake it.

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