The Girl Who Ate Everything · by Christy Denney★ 5.0 (12)
Buttermilk Cornbread Recipe
NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 9%
CARBS 37G41% OF CAL
1G FIBER0G ADDED0G INTRINSIC20G OTHER16G TOTAL SUGAR
FAT 21G54% OF CAL
13G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender cornbread that balances sweet and savory flavors without the usual dryness. Serve warm for breakfast or alongside chili and stews.
mainamericanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup butter ((melted))
- 2 eggs
- 2/3 cup sugar
- 1 cup buttermilk
- 1 cup corn meal
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
At a glance
PER SERVING · TIME 40M
CAL 18%·PRO 9%
CARBS 37G41% OF CAL
1G FIBER0G ADDED0G INTRINSIC20G OTHER16G TOTAL SUGAR
FAT 21G54% OF CAL
13G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 401mg
- Total sugar
- 16g
- Added sugar
- ≥14g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 401MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.