NOT-SO-SWEET BUTTERMILK CORNBREAD

Ellen Bales

By
@Starwriter

All the buttermilk cornbread recipes I've seen use at least 2/3 cup of sugar. I don't like my cornbread that sweet--just a touch of sugar will do. This recipe uses only 1 scant tablespoon.
Recipe & photo: tasteofhome.com

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
20 Min

Ingredients

1 c
all purpose flour
1 c
yellow cornmeal
1 Tbsp
sugar
2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
salt
2
eggs
1 c
buttermilk
3 Tbsp
butter, melted

Step-By-Step

1In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
2Transfer to a 9-in. square baking pan coated with cooking spray. Bake in a preheated 400-degree oven for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Pass the butter.

About this Recipe

Course/Dish: Savory Breads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy