Buttermilk Cornbread
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This cornbread has both the classic taste and texture, with the added oomph of buttermilk.
Servings:
Calories: 138kcal
Ingredients
- 1 tablespoon grapeseed oil (or other high-heat oil, such as canola or avocado)
- 2 tablespoons unsalted butter
- 1 ½ cups cornmeal (9¾ oz/260g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 egg
- 1 ½ cups buttermilk (lowfat works well, too)
- 1 cup cooked corn (optional )
Instructions
- Preheat the oven to 450° F. Pour the oil into a 10-inch ovenproof skillet, and place it in the oven
- Melt the butter in a small saucepan, and set this aside
- In a large bowl, sift together the cornmeal, baking powder, baking soda, and salt. Set tis aside
- In another bowl, whisk the egg until it’s frothy and then whisk in the buttermilk
- Add the wet ingredients to the dry, and mix thoroughly. Mix the melted butter into the batter, and then the (optional) corn
- Very carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides. Carefully pour the batter into the skillet, and avoid splattering the oil
- Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven
- Cut the corn bread into wedges in the skillet and serve warm
Nutrition Facts
Buttermilk Cornbread
Serving Size
12 g
Amount per Serving
Calories
138
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
22
mg
7
%
Sodium
289
mg
13
%
Potassium
128
mg
4
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
134
IU
3
%
Vitamin C
0.2
mg
0
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.