Directions:
- Preheat oven to 400 degrees.
- Butter 9x9x2 metal baking pan.
- Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on and off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
- Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.61 Kcal (1309 kJ) | ||
| Calories from fat | 118.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 20% | |
|---|---|---|---|
| Cholesterol | 84.25mg | 28% | |
| Sodium | 305.27mg | 13% | |
| Potassium | 419.32mg | 9% | |
| Total Carbs | 42.74g | 14% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 7.24g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 146mg | 15% | |
| Amount Per 100 g | |||
| Calories | 239.47 Kcal (1003 kJ) | ||
| Calories from fat | 90.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 20% | |
|---|---|---|---|
| Cholesterol | 64.53mg | 28% | |
| Sodium | 233.85mg | 13% | |
| Potassium | 321.21mg | 9% | |
| Total Carbs | 32.74g | 14% | |
| Sugars | 6.58g | 34% | |
| Dietary Fiber | 2.12g | 11% | |
| Protein | 5.54g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 7% | |
| Calcium | 111.9mg | 15% | |
* 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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