Buttermilk Cornbread

Buttermilk Cornbread

Makes 1 (8-inch square) pan
  • 1 tablespoon butter
  • 1 cup unbleached pastry flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup yellow cornmeal
  • 1 cup buttermilk
  • 2 eggs
  • 1 tablespoon honey
  • 4 tablespoons melted butter, more for the baking dish
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Preheat oven to 350°F and butter an 8-inch-square baking pan. Sift together flour, baking soda, baking powder, salt and cornmeal in a bowl. Set aside. In a small bowl, whisk buttermilk with eggs and honey. Whisk in melted butter. Mix wet ingredients with the dry until just combined. Pour batter into the pan. Bake 30 minutes until golden.

Nutritional Info: 
Per Serving:190 calories (70 from fat), 8g total fat, 4.5g saturated fat, 65mg cholesterol, 450mg sodium, 23g carbohydrate (1g dietary fiber, 4g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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