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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (57g) Recipe makes 8 servings |
||
| Calories 110 | ||
| Calories from Fat 43 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 27mg | 9% | |
| Sodium 226mg | 9% | |
| Potassium 99mg | 2% | |
| Total Carbohydrate 14.2g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.6g | ||
| Protein 3.1g | 6% | |
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Ingredients
- 2 tablespoons vegetable oil
- 1 cup yellow cornmeal
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
Directions
1
Preheat oven to 450°F.2
Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.3
Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.4
Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.5
Pour into the hot skillet.6
Bake for 20 minutes or until golden.
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- Course > Breads > Quick Breads
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Brenda5
On Oct 15, 2001
This is a delicious traditional cornbread. It is not crumbly or sweet. I got about 4 servings from this recipe. I did not have buttermilk on hand, so I put a tsp. of lemon juice in 1 cup of milk and it worked just fine. Thanks for this one.
From: Nancy Sneed
On Jun 17, 2002
My mom's best friend always made buttermilk cornbread but mom's was made with sweet milk. I loved the buttermilk on so I had to try this. I was not disappointed. I made it in a iron skillet that is divided into 8 slices. *can't think of the name of it* It made exactly that amount and was nice and crunchy on the outside and moist and tender inside. Thanks for the perfect cornbread recipe!
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