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Front page › American › Homemade Cornbread

Homemade Cornbread

HB-14050 · Hand-built original · American

A golden, tender cornbread made with buttermilk and melted butter, baked in a square pan.

AmericanAppetizer, Bread, Side Dish35 minServes 8372 kcalVegetarianRenal

Main ingredient: melted

Pairs well with: coleslaw, cornbread, potato salad, baked beans

Servings:8quantities adjust to match

Ingredients

  • 1/2 cup unsalted butter (melted)
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method

  1. Heat the oven to 350°F and grease an 8-by-8-inch pan for the cornbread batter.
  2. Whisk the melted butter with the sugar, then stir in the eggs and buttermilk until combined.
  3. Whisk the cornmeal, flour, baking soda, baking powder and salt in another bowl and fold the wet mixture in, leaving the cornbread batter a little lumpy.
  4. Pour the batter into the greased pan and bake it for about 30 minutes until golden and a toothpick emerges clean.

Prep: 5 min · Cook: 30 min · Total: 35 min

Nutrition (per serving, where published)

372 kcalCalories
7.1 gProtein
53 gCarbs
14.9 gFat
8 gSaturates
3.2 gFibre
2.1 gSugars
237 mgSodium
78 mgCholesterol
177 mgPotassium
67 mgCalcium
1.8 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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