Sweet Buttermilk Cornbread
This sweet buttermilk cornbread has a soft, fluffy center and crispy golden edges. A classic side dish that is perfect topped with a drizzle of honey or slathered with cinnamon butter.
Servings 12 slices
Calories 396kcal
Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter melted
- 2 cups buttermilk
- 2 eggs
- ⅔ cup brown sugar
Instructions
- Preheat oven to 375F. Grease a 9x13 inch pan.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Add the butter, buttermilk, eggs, and sugar and mix until combined. There may be a couple of lumps remaining.
- Pour the batter into the pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Serve hot with desired toppings.
Notes
Adapted from The Kitchn
Nutrition
Calories: 396kcal | Carbohydrates: 50g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 395mg | Potassium: 193mg | Fiber: 3g | Sugar: 14g | Vitamin A: 578IU | Calcium: 148mg | Iron: 2mg
