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Tender Buttermilk Corn Bread Recipe

Tender Buttermilk Corn Bread Recipe

This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey
TOTAL TIME: Prep/Total: 30 min. YIELD:8 servings


  • 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 large eggs
  • 1 cup buttermilk
  • 3 tablespoons butter, melted


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

Reviews for Tender Buttermilk Corn Bread

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Reviewed Nov. 28, 2011

"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."

Reviewed Feb. 21, 2010

"Really disappointed. The recipe on the corn meal canister is much better. This was just bland and boring."

Reviewed Feb. 4, 2010

"texture was good, but the flavor needs some work. maby more sugar and salt. It sure tasted blhaaa"

Reviewed Feb. 3, 2010

"This recipe was gross. Not sure what was wrong, but it tasted horrible. Sorry."

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