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    You are in: Home / Recipes / Buttermilk Cornbread Recipe
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    Buttermilk Cornbread

    Buttermilk Cornbread. Photo by Mikekey

    1/1 Photo of Buttermilk Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Steve_G's Note:

    Sweet Northern Style Corn Bread

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    Ingredients:

    Serves: 8-12

    Yield:

    10

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
    3. 3
      Mix first 6 ingredients in a food processor.
    4. 4
      Cut in butter until mixture resembles coarse meal.
    5. 5
      Beat buttermilk, vanilla and eggs in a large bowl.
    6. 6
      Add milk mixture to dry ingredients and process until just blended.
    7. 7
      Transfer to prepared pan.
    8. 8
      Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
    9. 9
      Cool in pan on rack.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on June 08, 2003

      55

      I thought I would take a walk on the Wild Side and see how those Yankees were fixin' their cornbread ;) Well, I have to tell you, I was very pleasantly surprised!! Delicious texture with just the right amount of sweetness! The only substitution I made was using salted butter instead of unsalted. Otherwise, followed your directions to the letter. It was so easy preparing this in the food processor! I will definitely make this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2008

      55

      All four of us gave this recipe the 5 star rating! Even my husband who dosen't really like cornbread... Easy to make. I used salted butter, and made small individual loaves.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2008

      55

      This cornbread was really good! I made it according to the directions except I don't have a food processor, so I just did it the old fashioned way. It still turned out wonderfully, really moist and very fluffy. I think next time I'll leave out the vanilla - although my kids really liked that flavor. I also decreased the sugar by a tablespoon and nobody noticed. I made it in a 8x8 pan. This is a great recipe for a good sweet, fluffy, soft cornbread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Buttermilk Cornbread

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 353.9
     
    Calories from Fat 135
    38%
    Total Fat 15.0 g
    23%
    Saturated Fat 8.3 g
    41%
    Cholesterol 111.6 mg
    37%
    Sodium 519.9 mg
    21%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 2.6 g
    10%
    Sugars 12.1 g
    48%
    Protein 8.0 g
    16%

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