Nutritional Info

Nutrition Facts

Serving Size 1 (167g)

Calories 339
Calories from Fat 47 (14%)
Amount Per Serving %DIV
Total Fat 5.2g 8%
Saturated Fat 1.8g 9%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 65.4mg 22%
Sodium 690.4mg 30%
Potassium 224.7mg 5%
Total Carbohydrate 61.2g 20%
Dietary Fiber 2.4g 10%
Sugars 4.7g
Protein 9.7g 19%

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Recipe Description
Buttermilk makes this com bread mouth wateringly moist, and is perfect for using when dressing poultry. But don't wait for something to stuff, this corn bread perks up Sunday breakfast too.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  all purpose flour
1 Tablespoon(T)  butter, for greasing the baking pan
1 1/2 Cup(c)  yellow cornmeal
1/2 Cup(c)  sugar
2 Tablespoon(T)  baking powder
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking soda
2 Cup(c)  buttermilk
2   large eggs, well beaten
4 Tablespoon(T)  butter, melted


Preheat the oven to 400° F. Generously butter a 13 by 9 inch baking pan. Sift the flour, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl. Add the buttermilk, eggs and melted butter, and mix well. Transfer the mixture to the prepared baking pan and bake until it is just beginning to brown around the edges and the center springs back when touched, 20 to 25 minutes. Let the com bread cool completely in the pan. Cut it into squares and serve. It will keep, covered, at room temperature for up to 3 days.

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Buttermilk Corn Bread
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