Buttermilk Corn Bread - 12 servings
Preparation: 10 min. Cooking: 30 min. Total: 40 min.
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2 cups yellow cornmeal
-
1 cup all purpose flour, sifted
-
6 Tbsp sugar
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1 Tbsp baking powder
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3/4 tsp salt (necessary)
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1/2 tsp baking soda
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1/2 cup unsalted butter, chilled, cut into small pieces
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1-1/2 cups buttermilk
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1 tsp vanilla extract
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3 large eggs
Preheat oven to 400°F. Butter bottom and sides of a 10 in. cast iron skillet or 9x9 in. baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 270 Cal |
11 g |
37 g |
6 g |
1.3 g |
8.7 g |
76 mg |
360 mg |
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Nutrients
| Calories |
270 Cal |
|
| Fat |
11 g |
|
| Carbs |
37 g |
|
| Protein |
6 g |
|
| Fiber |
1.3 g |
|
| Sugar |
8.7 g |
|
|
Fats
| Fat |
11 g |
|
| Fat, Sat. |
5.9 g |
|
| Fat, Mono. |
3 g |
|
| Fat, Poly. |
0.87 g |
|
| Cholesterol |
76 mg |
|
|
Vitamins
| Choline |
40 mg |
7.2% |
| Niacin |
2.1 mg |
13% |
| Panto. Acid |
0.28 mg |
5.7% |
| Riboflavin |
0.3 mg |
23% |
| Thiamin |
0.27 mg |
22% |
| Vitamin A |
390 IU |
13% |
| Vitamin B6 |
0.085 mg |
5.3% |
| Vitamin B12 |
0.25 mcg |
10% |
| Vitamin C |
0.49 mg |
0.54% |
| Vitamin D |
5.2 IU |
2.6% |
| Vitamin E |
0.47 mg |
3.1% |
| Vitamin K |
1.3 mcg |
1.1% |
|
Minerals
| Calcium |
140 mg |
14% |
| Copper |
0.042 mg |
4.6% |
| Fluoride |
1.1 mcg |
27% |
| Iron |
2 mg |
25% |
| Magnesium |
18 mg |
4.3% |
| Manganese |
0.12 mg |
1.8% |
| Phosphorus |
210 mg |
29% |
| Potassium |
130 mg |
2.8% |
| Selenium |
11 mcg |
20% |
| Sodium |
360 mg |
24% |
| Zinc |
0.5 mg |
4.5% |
|
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