Buttermilk Double Corn Bread

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 2 Cup yellow cornmeal
  • 1 Cup all purpose flour , sifted
  • 1/4 Cup 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
  • 1 Cup canned corn , drained
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. Stir in corn and 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
280 Cal
Fat
11 g
Carbs
40 g
Protein
6.4 g
Fiber
1.6 g
Sugar
9.1 g
Cholesterol
76 mg
Sodium
400 mg


Nutrients

Fiber     1.6 g
Fat     11 g
Sugar     9.1 g
Carbs     40 g
Protein     6.4 g
Calories     280 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3 g
Fat, Sat     5.9 g
Fat, Trans     0.1 g
Fat, Percent     35 %

Vitamins

Vitamin, K     1.3 mcg     1.1 %
Vitamin, A     400 IU     13 %
Vitamin, B12     0.3 mcg     10 %
Niacin     2.1 mg     13 %
Riboflavin     0.3 mg     23 %
Vitamin, C     0.6 mg     0.7 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     5.8 %
Vitamin, E     0.5 mg     3.2 %
Panto, Acid     0.3 mg     6.7 %
Choline     42 mg     7.6 %
Thiamin     0.3 mg     23 %

Minerals

Calcium     140 mcg     14 %
Phosphorus     210 mg     30 %
Magnesium     20 mg     4.8 %
Copper     0 mcg     5.4 %
Fluoride     1.1 mcg     27 %
Zinc     0.6 mg     5 %
Cholesterol     76 mg     0.2 %
Sodium     400 mg     27 %
Selenium     11 mcg     20 %
Manganese     0.1 mg     2.1 %
Potassium     150 mg     3.2 %
Iron     2.1 mg     26 %