Buttermilk and Sour Cream Corn Bread (Giada De Laurentiis) Recipe
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Directions:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.13 Kcal (2374 kJ) | ||
| Calories from fat | 189 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21g | 32% | |
|---|---|---|---|
| Cholesterol | 138.43mg | 46% | |
| Sodium | 976.17mg | 41% | |
| Potassium | 760.87mg | 16% | |
| Total Carbs | 83.95g | 28% | |
| Sugars | 16.2g | 65% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 13.67g | 27% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 302mg | 30% | |
| Amount Per 100 g | |||
| Calories | 239.33 Kcal (1002 kJ) | ||
| Calories from fat | 79.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.86g | 32% | |
|---|---|---|---|
| Cholesterol | 58.42mg | 46% | |
| Sodium | 411.95mg | 41% | |
| Potassium | 321.09mg | 16% | |
| Total Carbs | 35.43g | 28% | |
| Sugars | 6.84g | 65% | |
| Dietary Fiber | 2.13g | 20% | |
| Protein | 5.77g | 27% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 16% | |
| Calcium | 127.5mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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