Cornbread

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 to 10 servings
Ingredients: 375 ml (1 ½ cups) fine cornmeal (no. 240); 375 ml (1 ½ cups) unbleached all-purpose flour; 45 ml (3 tbsp) sugar; 10 ml (2 tsp) baking powder; 5 ml (1 tsp) baking soda; 5 ml (1 tsp) salt; 430 ml (1 ¾ cups) buttermilk; 3 eggs, lightly beaten; 60 ml (¼ cup) unsalted butter, melted

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Preparation 15 MIN

Cooking 30 MIN
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

375 ml (1 ½ cups) fine cornmeal (no. 240)
375 ml (1 ½ cups) unbleached all-purpose flour
45 ml (3 tbsp) sugar
10 ml (2 tsp) baking powder
5 ml (1 tsp) baking soda
5 ml (1 tsp) salt
430 ml (1 ¾ cups) buttermilk
3 eggs, lightly beaten
60 ml (¼ cup) unsalted butter, melted

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside.
In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter.
Pour into the skillet. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool. Serve warm or cold with chili or soup.

Note

Be aware that when buying a litre of buttermilk, the leftover can be frozen for your next recipe.

If you can’t find buttermilk, replace it with milk combined with 5 ml (1 tsp) of white vinegar per of 250 ml (1 cup).

Content	% Daily Value
Calories 240
Total Fat 8 g
Saturated Fat 4 g
Sodium (salt) 515 mg
Carbohydrates 36 g
Fibre 2 g
Protein 7 g

Cornbread

Ingredients

Preparation

Note

Healthy Pick

Nutrition Facts