Directions:
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
- Photographs by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.93 Kcal (1553 kJ) | ||
| Calories from fat | 178.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.86g | 31% | |
|---|---|---|---|
| Cholesterol | 137.9mg | 46% | |
| Sodium | 534.25mg | 22% | |
| Potassium | 401.55mg | 9% | |
| Total Carbs | 39.62g | 13% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 9.44g | 19% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.6mg | 9% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 241.84 Kcal (1013 kJ) | ||
| Calories from fat | 116.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 31% | |
|---|---|---|---|
| Cholesterol | 89.91mg | 46% | |
| Sodium | 348.32mg | 22% | |
| Potassium | 261.81mg | 9% | |
| Total Carbs | 25.83g | 13% | |
| Sugars | 2.15g | 13% | |
| Dietary Fiber | 1.53g | 9% | |
| Protein | 6.15g | 19% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1mg | 9% | |
| Calcium | 114mg | 17% | |
* 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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