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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Cornbread

Date Added: January 28, 2013

Ingredients:

1 Cup All-Purpose Flour
1 Cup Cornmeal optional
1/4 Cup Sugar
1 Tablespoon Baking Powder ;
1 Teaspoon Baking Soda heaping
1 Unit Egg separated
1 1/3 Cups Buttermilk room temp
3 Tablespoons Butter melted
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Directions:

1. Stir together dry ingredients.

2. Separately, beat together egg, milk, and butter.

3. Pour liquid ingredients into dry; stir only to moisten.

4. Pour immediately into buttered 8\" square pan.

5. Bake at 425 degrees for 30 minutes. NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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