Quick Buttermilk Corn Bread Recipe
- 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 large egg
- 1 cup buttermilk
- 3/4 cup canola oil
- 1. 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).
- 2. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.
1 piece: 390 calories, 19g fat (3g saturated fat), 25mg cholesterol, 314mg sodium, 50g carbohydrate (25g sugars, 2g fiber), 5g protein.
Reviews for Quick Buttermilk Corn Bread
"I was intrigued by this recipe. While I put sugar in my cornbread, I have never put brown sugar in it. Since I don't like my cornbread overly sweet, I did cut the amount of sugar. Good recipe. Will probably make again."
"I made a half-batch of this cornbread for breakfast today, using a 6-inch round pan and reducing the cooking time to 18 minutes. It's a great recipe, which I'll be tagging to use again. The brown sugar flavor is almost syrupy, the texture is moist, and the crust was perhaps the best I've ever achieved on cornbread."
"I made this gluten free by substituting gluten free flour blend for the flour. I also reduced the sugar to 1/2 cup. I used oil instead of butter. It was light and sweet and beautiful!!"
"I made the recipe exactly as listed, but agree the batter didn't fill the 8x8 square I used and mine took 30 minutes. Family loved it, but said it was a dessert corn bread. It is so sweet you can eat it alone. If you're looking for a savory to pair with soups, this recipe isn't it. It is great for special occasion dinners and could even be done as a breakfast bread for a brunch."
"Very sweet...my kids ate it up! The recipe says the pan will be full once you pour in the batter...mine was no where near full and I still had to cook it over the 25 minutes to get the center done. Not sure why my pan wasn't full; the measurements were correct and I used a 21 cm square pan (about 8.5 in) so it was even smaller than the 9-in. Still, it turned out good and I would make it again."
"Really good, I used butter instead oil though, and reduced sugar and flour a bit. Will definitely make again."
"This is by far the best cornbread I have ever had!"
"This is delicious! Much better texture than regular corn bread. Just make sure you use a big enough pan."
"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."