| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 8 cups |
Ingredients
- Cooking spray
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
- Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
- Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 245 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 63 mg |
| Sodium | 237 mg |
Reviews
SO GOOD! The recipe was easy to follow and make in a jiffy!
NO MORE BOXED CORNBREAD MIXES FOR ME.
I picked this recipe because I like breads made with buttermilk and also low in sugar. I used the cornbread as the topping to my tamales pie. Tasted fantastic.
Will definitely be making this from now on.
NO MORE BOXED CORNBREAD MIXES FOR ME.
I picked this recipe because I like breads made with buttermilk and also low in sugar. I used the cornbread as the topping to my tamales pie. Tasted fantastic.
Will definitely be making this from now on.