Buttermilk Corn Bread
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1 tablespoon baking powder
- 6 tablespoons sugar
- 2 cups yellow cornmeal
- 1 cup sifted all purpose flour
- Carbohydrate 37 g(12%)
- Cholesterol 68 mg(23%)
- Fat 10 g(15%)
- Fiber 1 g(5%)
- Protein 6 g(11%)
- Saturated Fat 5 g(27%)
- Sodium 225 mg(9%)
- Calories 258
Preparation Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan. Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Preparation Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan. Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
