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Buttermilk Corn Bread Recipe

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This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey

This recipe is:

Healthy

Quick

Diabetic Friendly

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Buttermilk Corn Bread Recipe

Prep/Total: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup buttermilk
3 tablespoons butter, melted

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 8 servings.

Nutritional Facts 1 piece equals 194 calories, 6 g fat (3 g saturated fat), 65 mg cholesterol, 412 mg sodium, 28 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Buttermilk Corn Bread in Healthy Cooking February/March 2010, p63

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Reviews for Buttermilk Corn Bread (4)

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Reviewed on Nov. 28, 2011 by YOYA122561

Plan to try ths recipe as I researched it by healthy status and by diabetic standards. I am expecting it to be somewhat bland as is normal for most sodium restcted and sugar restricted diets.