Buttermilk Cornbread with Cream-Style Corn

Baked Goods, Sides

Prep Time: 10 mins Cook Time: 24 mins Servings: Yield: 8 servings Source:

Ingredients

2 cups cornmeal (yellow or white)

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Optional: 1 tablespoon sugar

1 cup buttermilk*

3 large eggs

1 (15-ounce) can cream-style corn

4 tablespoons butter (melted)

Directions

Gather the ingredients.

Grease a 9-inch square baking pan or iron skillet. Heat oven to 425 F.

Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.

In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.

Stir the wet ingredients into the dry ingredients just until blended.

Spoon into the prepared baking pan or iron skillet.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.

Enjoy!

Notes

If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes.

Recipe Variations

For a bacon and cheese version, fold about 1/4 cup of crumbled bacon into the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.

For a spicy jalapeno cornbread, add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.

Nutrition

Guidelines (per serving)
321 Calories 13g Fat 45g Carbs 9g Protein
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 321
% Daily Value*
Total Fat 13g 16%
Saturated Fat 6g 28%
Cholesterol 132mg 44%
Sodium 663mg 29%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Protein 9g
Calcium 183mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.