Lunch

Buttermilk cornbread is for Lunch.

Buttermilk cornbread takes 5 minutes to prepare.

Buttermilk cornbread takes 20 minutes to cook.

Buttermilk cornbread makes 16 servings.

The ingredients for Buttermilk cornbread are:

1.5 cup buttermilk
1.0 cup corn meal
0.75 cup Flour, white
4.0 tsp Sugar - C&H Pure Cane Granulated White Sugar
2.0 large Egg, fresh, whole, raw
6.0 tbsp Butter, unsalted
0.5 tsp Baking Soda
1.5 tsp Baking Powder
0.25 tsp Salt

Here is how you make Buttermilk cornbread:

Butter an 8 inch square pan. Mix dry ingredients in large bowl. Melt butter and let it cool slightly. Mix the eggs (beaten) and buttermilk and butter. Fold wet ingredients into dry ingredients to moisten but don't over mix. Pour into greased pan and bake in 425F oven for 20 minutes or until inserted tooth pick comes out clean.Serving Size: 16Number of Servings: 16.0Recipe submitted by SparkPeople user BCSANDRALEE.

The nutritional information for Buttermilk cornbread is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 112.2

• Total Fat: 5.0 g
• Cholesterol: 34.9 mg
• Sodium: 131.0 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 0.2 g
• Protein: 1.4 g