The Girl Who Ate Everything · by Christy Denney★ 4.7 (89)
The Best Sweet Cornbread
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 7%
CARBS 27G53% OF CAL
1G FIBER12G SUGAR14G OTHER
FAT 9G40% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet cornbread with a tender, moist crumb. A classic side bread that can be served warm with butter or alongside chili and bean dishes.
componentamericanbaked good🥧 baking dish🔥 ovenvegetarian
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 24- 1 cup unsalted butter (softened)
- 1 1/3 cup granulated sugar
- 4 eggs
- 1 teaspoon salt
- 2 cups buttermilk ((see Note for easy substitution))
- 1 1/4 cups fine cornmeal ((found by the flour))
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 7%
CARBS 27G53% OF CAL
1G FIBER12G SUGAR14G OTHER
FAT 9G40% 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
- 25m
- Sodium
- 157mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 36mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 157MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.