not-so-sweet buttermilk cornbread

Name: NOT-SO-SWEET BUTTERMILK CORNBREAD
Prep time: 10 min
Cook time: 20 min
Yield: 8
Ingredients: 1 cup(s) all purpose flour; 1 cup(s) yellow cornmeal; 1 tablespoon(s) sugar; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 2 - eggs; 1 cup(s) buttermilk; 3 tablespoon(s) butter, melted

(1 RATING)

57 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Sep 22, 2013

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

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 8 serving(s)

Ingredients

1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 - eggs
1 cup buttermilk
3 tablespoons butter, melted

How To Make not-so-sweet buttermilk cornbread

Step 1

In 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.

Step 2

Transfer 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.
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