Buttermilk Cornbread

Recipe from


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


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.

January 1998
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