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Quick Buttermilk Cornbread

The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. —Judy Sellgren, Grand Rapids, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 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, room temperature
  • 1 cup buttermilk
  • 3/4 cup canola oil

Directions

  • 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).
  • 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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