Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 390
  • Fat:
  • 19 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 25 mg
  • Sodium:
  • 314 mg
  • Carbohydrate:
  • 50 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Buttermilk Corn Bread

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.

SERVINGS

8-9

CATEGORY

Breads

METHOD

Baked

PREP

10 min.

COOK

20 min.

TOTAL

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 vegetable oil

DIRECTIONS

In a mixing bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat 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.

Printed from tasteofhome.com Oct 12, 2008

Copyright Reiman Media Group, Inc © 2008