Brown Eyed Baker · by Michelle Lettrich★ 4.6 (19)
The Best Cornbread Recipe
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 12%
CARBS 32G53% OF CAL
1G FIBER25G OTHER5G TOTAL SUGAR
FAT 11G39% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, quick cornbread made with buttermilk, fresh corn, and honey. Serve warm with butter alongside soups, stews, chili, or breakfast.
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View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1½ cups unbleached all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- ¼ cup light brown sugar
- ¾ cup frozen corn kernels, thawed
- 1 cup buttermilk
- 2 eggs
- ½ cup unsalted butter, melted and cooled slightly
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 12%
CARBS 32G53% OF CAL
1G FIBER25G OTHER5G TOTAL SUGAR
FAT 11G39% OF CAL
6G 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
- 25m
- Sodium
- 245mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.