Buttermilk Cornbread

Makes 8 or 9 servings


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1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 cup low-fat buttermilk
2 large eggs


1. In a bowl, mix flour, cornmeal, sugar, baking soda, and salt.

2. With a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. Pour into an 8-inch square or 9-inch-wide round nonstick cake pan.

3. Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 22 minutes. Cut into squares or wedges. Serve warm.

Created date

October 2003

Nutritional Information

Calories 162
Caloriesfromfat 14 %
Protein 5.1 g
Fat 2.4 g
Satfat 0.9 g
Carbohydrate 30 g
Fiber 1.2 g
Sodium 356 mg
Cholesterol 50 mg