Southern Buttermilk Corn Bread Recipe


Cook Eat Share
40 mins (prep 15, cooking 25)
10 ingredients
12 servings
I was hesitant to try this because it was different than any corn bread I’ve ever made. The proportion of corn meal to flour for one, and then hardly any sugar. Now having made it I’ve decided southerners have it all right about corn bread, and I prefer this to the usual sweet variety. I like to use medium grind cornmeal because of the extra crunch, but any cornmeal can be used. I also like to bake corn bread in a preheated iron skillet because it cuts the baking time in half, and makes for a nice crusty bottom.

Categories:  southern~soul-food , quick-and-easy ,
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Ingredients

Nutrition

Serving Size (27.19 g)
Servings 12
Amount per Serving
Calories 58.23 Calories from Fat 50.4
% Daily Value *
Total Fat 5.6g 103.48%
Saturated Fat 0.75g 45.04%
Trans Fat 0.02g %
Cholesterol 2.25mg 8.98%
Sodium 296.5mg 148.25%
Total Carbohydrate 1.62g 6.48%
Dietary Fiber 0.0 g 0.07%
Sugars 1.41 g %
Protein 0.66g 15.73%
Vitamin A 33.69IU% Vitamin C 0.0mg%
Calcium 68.65mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large eggs
 

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