Buttermilk Cornbread

  • Prep Time 10 min
  • Total Time 28 min
  • Servings 12

Ingredients

Ingredients

1 1/2
cups cornmeal
1
cup Original Bisquick™ mix
1/2
cup butter or margarine, melted
1/3
cup sugar
1
cup buttermilk
1
teaspoon baking soda
2
eggs

Directions

Directions

  • 1 Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
  • 2 Stir all ingredients until smooth. Pour batter into pan.
  • 3 Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.

Notes










Tips

Expert Tips

No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes.

Use leftover cornbread as a base for Savory Southern Shortcake. Top corn bread wedge with a saucy sauté of black-eyed peas and collard greens.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
215
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
55 mg
55 %;
Sodium
330 mg
330 %;
Total Carbohydrate
26 g
26 %
(Dietary Fiber
1 g
1 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.