NOT-SO-SWEET BUTTERMILK CORNBREAD

1
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

How to Make NOT-SO-SWEET BUTTERMILK CORNBREAD

Step-by-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.
  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.

Printable Recipe Card

About NOT-SO-SWEET BUTTERMILK CORNBREAD

Course/Dish: Savory Breads
Dietary Needs: Vegetarian




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