Quick Buttermilk Cornbread
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 9 servings.
The tattered recipe card for this buttermilk cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
Ingredients
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1-1/4 cups cornmeal
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1 cup all-purpose flour
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2/3 cup packed brown sugar
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1/3 cup sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg
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1 cup buttermilk
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3/4 cup canola oil
Directions
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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).
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2.
Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts
1 piece: 390 calories, 19g fat (3g saturated fat), 25mg cholesterol, 314mg sodium, 50g carbohydrate (25g sugars, 2g fiber), 5g protein.
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