Buttermilk Cornbread

Updated on February 24, 2022

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Yield:

1 8-inch square cornbread

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• nonstick cooking spray

• 1 cup all-purpose flour

• 1 cup cornmeal

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, melted

• ½ cup white sugar

• ¼ cup honey

• 2 large eggs, at room temperature

• 1 cup buttermilk, at room temperature

• ½ cup frozen sweet corn, thawed

1. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.

2. Mix flour, cornmeal, baking powder, and salt together in a bowl.

3. Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.

4. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

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Nutrition Facts (per serving)

342Calories14g Fat51g Carbs6g Protein

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Nutrition FactsServings Per Recipe8Calories342% Daily Value *Total Fat14g17%Saturated Fat8g40%Cholesterol78mg26%Sodium157mg7%Total Carbohydrate51g18%Dietary Fiber1g5%Total Sugars23gProtein6gVitamin C1mg5%Calcium67mg5%Iron2mg10%Potassium137mg3%

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