Recipe:

Buttermilk Cornbread

Email recipe | Print recipe | Post to Twitter | Post to Facebook

Rate this | Add your comment

Makes 1 (8-inch square) pan

The perfect cornbread for making Southern-style Chicken Sausage and Buttermilk Cornbread Stuffing.

Ingredients

1 tablespoon butter
1 cup unbleached pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoon 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

Method

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.

Nutrition

Per serving (about 3oz/75g-wt.): 190 calories (70 from fat), 8g total fat, 4.5g saturated fat, 65mg cholesterol, 450mg sodium, 23g total carbohydrate (1g dietary fiber, 4g sugar), 5g protein

Tags: Family Friendly, Sugar Conscious, Vegetarian

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.