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Tender Buttermilk Corn Bread

This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey
  • Total Time
    Prep/Total: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons butter, melted

Directions

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
  • Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 piece: 194 calories, 6g fat (3g saturated fat), 65mg cholesterol, 412mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

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