Directions:
- Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
- Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166 Kcal (695 kJ) | ||
| Calories from fat | 62.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 89.06mg | 30% | |
| Sodium | 302.64mg | 13% | |
| Potassium | 206.64mg | 4% | |
| Total Carbs | 21.24g | 7% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 5.65g | 11% | |
| Iron | 1.2mg | 6% | |
| Calcium | 82.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 193.36 Kcal (810 kJ) | ||
| Calories from fat | 72.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.09g | 11% | |
|---|---|---|---|
| Cholesterol | 103.74mg | 30% | |
| Sodium | 352.53mg | 13% | |
| Potassium | 240.7mg | 4% | |
| Total Carbs | 24.74g | 7% | |
| Sugars | 3.87g | 13% | |
| Dietary Fiber | 1.88g | 6% | |
| Protein | 6.58g | 11% | |
| Iron | 1.3mg | 6% | |
| Calcium | 95.6mg | 8% | |
* 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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