Buttermilk Corn Bread

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 2 Cup yellow cornmeal
  • 1 Cup all purpose flour , sifted
  • 4 Tbsp sugar
  • 3 tsp baking powder
  • 3/4 tsp salt (necessary)
  • 1/2 tsp baking soda
  • 1/2 Cup unsalted butter , chilled, cut into small pieces
  • 1 1/2 Cup buttermilk
  • 1 tsp vanilla extract
  • 3 large eggs
Preheat oven to 400 ℉. Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
Calories
260 Cal
Fat
11 g
Carbs
35 g
Protein
6 g
Fiber
1.3 g
Sugar
6.6 g
Cholesterol
76 mg
Sodium
360 mg


Nutrients

Fiber     1.3 g
Fat     11 g
Sugar     6.6 g
Carbs     35 g
Protein     6 g
Calories     260 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3 g
Fat, Sat     5.9 g
Fat, Trans     0.1 g
Fat, Percent     37 %

Vitamins

Vitamin, K     1.3 mcg     1.1 %
Vitamin, A     390 IU     13 %
Vitamin, B12     0.3 mcg     10 %
Niacin     2.1 mg     13 %
Riboflavin     0.3 mg     23 %
Vitamin, C     0.5 mg     0.5 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     5.3 %
Vitamin, E     0.5 mg     3.1 %
Panto, Acid     0.3 mg     5.7 %
Choline     40 mg     7.2 %
Thiamin     0.3 mg     22 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     210 mg     29 %
Magnesium     18 mg     4.3 %
Copper     0 mcg     4.6 %
Fluoride     1 mcg     26 %
Zinc     0.5 mg     4.5 %
Cholesterol     76 mg     0.2 %
Sodium     360 mg     24 %
Selenium     11 mcg     20 %
Manganese     0.1 mg     1.8 %
Potassium     130 mg     2.8 %
Iron     2 mg     25 %