Southern Buttermilk Cornbread

Buttermilk makes every bite of classic cornbread moist and tender.

Prep: 10 min | Bake: 30 min | Yield: 12 servings

Ingredients

1 1/2 cups yellow, white or blue cornmeal
1/2 cup all-purpose flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs or 1/2 cup fat-free egg product or 4 egg whites

Instructions

Heat oven to 450 degrees F. Grease bottom and side of a 9 inch round pan or 8 inch square pan with shortening or spray with cooking spray.
In large bowl, mix all ingredients with spoon until blended. Beat vigorously 30 seconds.
Pour batter into pan.
Bake for 25 to 30 minutes or until golden brown.
Serve warm.

Nutrition

Per serving: Calories 150 (Calories from Fat 50), Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 35mg; Sodium 370mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 2g), Protein 4g

Exchanges: 1 1/2 Starch; 1 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury