Southern Buttermilk Cornbread

Southern Buttermilk Cornbread

Buttermilk makes very bite of classic cornbread moist and tender.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

12

servings

1 1/2
cups yellow, white or blue cornmeal
1/2
cup Gold Medal® all-purpose flour
1 1/2
cups buttermilk
1/4
cup vegetable oil
2
teaspoons baking powder
1
teaspoon sugar
1
teaspoon salt
1/2
teaspoon baking soda
2
eggs or 1/2 cup fat-free egg product or 4 egg whites
  1. Heat oven to 450°F. Grease bottom and side of 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.
  2. Bake 25 to 30 minutes or until golden brown. Serve warm.
Makes 12 servings

Nutrition Information:

1 Serving (1 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;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.