Buttermilk Corn Bread
Buttermilk gives a pleasing, tangy flavor to this Southern-style corn bread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
Makes 8 or 9 servings.
Ingredients
-
1 cup all-purpose flour
-
1 cup yellow, white, or blue cornmeal
-
2 to 4 tablespoons sugar
-
1 tablespoon baking powder
-
1/4 teaspoon salt
-
1/4 teaspoon baking soda
-
2 eggs
-
1 cup buttermilk or sour milk
-
1/4 cup cooking oil
Directions
1.
Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).
2.
Pour batter into prepared pans. Bake in a 425 degree F oven for 20 to 25 minutes or until golden brown. Serve warm. Makes 8 or 9 servings.
Make-Ahead Tip
Bake and cool bread. Wrap in freezer paper or place in airtight freeze container; seal, label, and freeze up to 1 month. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.
Nutrition information
Calories 225, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 54 mg, Sodium 249 mg, Carbohydrate 30 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Cheese-Garlic Biscuits (Cooking for 2)
Bisquick Heart Smart® recipe! Mmm! Warm and cheesy biscuits are a snap to make.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
