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not-so-sweet buttermilk cornbread

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

All the buttermilk cornbread recipes I've seen use at least 2/3 cup of sugar. I don't like my cornbread that sweet--just a touch of sugar will do. This recipe uses only 1 scant tablespoon. Recipe & photo: tasteofhome.com

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For not-so-sweet buttermilk cornbread

  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 1 Tbsp
    sugar
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 2
    eggs
  • 1 c
    buttermilk
  • 3 Tbsp
    butter, melted

How To Make not-so-sweet buttermilk cornbread

  • 1
    In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
  • 2
    Transfer to a 9-in. square baking pan coated with cooking spray. Bake in a preheated 400-degree oven for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Pass the butter.
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