Spend with Pennies · by Holly Nilsson★ 4.9 (116)
Homemade Cornbread Recipe
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 10%
CARBS 27G53% OF CAL
2G FIBER18G OTHER7G TOTAL SUGAR
FAT 8G37% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy cornbread made with cornmeal and buttermilk, with a tender crumb. A classic Southern side dish for chili, stews, or any meal.
sideamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs (room temperature)
- 1 cup buttermilk (or soured milk, see notes)
- ⅓ cup butter (melted)
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 10%
CARBS 27G53% OF CAL
2G FIBER18G OTHER7G TOTAL SUGAR
FAT 8G37% OF CAL
5G SAT4G 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
- 35m
- Sodium
- 222mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.