Directions:
- Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
- Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
- Mix the wet ingredients together, then add the dry, stirring just until smooth.
- Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
- VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.02 Kcal (1880 kJ) | ||
| Calories from fat | 123.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.7g | 21% | |
|---|---|---|---|
| Cholesterol | 83.23mg | 28% | |
| Sodium | 922.07mg | 38% | |
| Potassium | 540.55mg | 12% | |
| Total Carbs | 72.07g | 24% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 12.21g | 24% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.8mg | 15% | |
| Calcium | 210.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 192.05 Kcal (804 kJ) | ||
| Calories from fat | 52.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.86g | 21% | |
|---|---|---|---|
| Cholesterol | 35.6mg | 28% | |
| Sodium | 394.38mg | 38% | |
| Potassium | 231.2mg | 12% | |
| Total Carbs | 30.83g | 24% | |
| Sugars | 5.71g | 53% | |
| Dietary Fiber | 2.29g | 21% | |
| Protein | 5.22g | 24% | |
| Iron | 1.2mg | 15% | |
| Calcium | 90.2mg | 21% | |
* 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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