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Moist Buttermilk Cornbread
Course:
Side Dish
Cuisine:
American
Keyword:
Buttermilk Cornbread
Servings:
18
Calories:
311
kcal
Author:
Garnish and Glaze
Ingredients
▢
1/2
cup
salted butter
,
melted
▢
1/2
cup
canola oil
▢
1
cup
sugar
▢
1/3
cup
honey
▢
2
cups
buttermilk
▢
4
eggs
▢
1
teaspoon
baking soda
▢
2
cups
cornmeal
▢
2
cups
all-purpose flour
▢
1
teaspoon
salt
▢
1/2
teaspoon
vanilla
Instructions
Preheat oven to 375 (350 if using a dark colored pan). Lightly grease a 9x13 inch pan.
In a large mixing bowl, combine melted butter, oil, sugar, and honey. Whisk in the butter milk, eggs, and vanilla.
Add in the dry ingredients and then mix until combined. Pour into greased pan.
Bake for 27-30 minutes or until toothpick inserted in the center comes out clean. Let cool 5-10 minutes before cutting.
Serve with butter and honey. Store leftovers in an airtight container at room temperature.
NUTRITION
Calories:
311
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
52
mg
|
Sodium:
278
mg
|
Potassium:
124
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
255
IU
|
Calcium:
41
mg
|
Iron:
1.4
mg