• 45minutes
  • 150calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, H, D, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) buttermilk

  2. 5 tablespoon(s) margarine or butter , melted and cooled

  3. 2 large eggs

  4. 1 3/4 cup(s) yellow cornmeal

  5. 3/4 cup(s) all-purpose flour

  6. 2 tablespoon(s) sugar

  7. 2 teaspoon(s) baking powder

  8. 1/2 teaspoon(s) salt

  9. 1/2 teaspoon(s) baking soda

  10. 1 can(s) (about 15 ounces)

  11. whole-kernel corn , drained

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Grease 9-inch by 5-inch metal loaf pan.

  2. In medium bowl, with fork, mix buttermilk, melted butter, and eggs until blended. In large bowl, mix cornmeal, flour, sugar, baking powder, salt, and baking soda.

  3. With fork, stir buttermilk mixture and corn into cornmeal mixture just until blended. Spoon batter into loaf pan; spread evenly.

  4. Bake corn bread 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool slightly on wire rack to serve warm. Or, cool completely to serve later. Cut into slices to serve.


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