Buttermilk Cornbread

¾

cup

cornmeal

¾

cup

flour (can use spelt or any gluten free flour mix)

½

tsp

baking soda

2

tsp

baking powder

3

Tbs

honey or other sweetener

¾

tsp

sea salt

2

large eggs, beaten

1 ½

cups

buttermilk or sour milk (can use water, rice or almond milk + 1 tbsp vinegar)

¼

cup

butter melted

For gluten-free flour add 1 tsp. xanthan gum

1

Preheat oven to 450. Coat 8 inch square pan with butter.

2

Combine the dry ingredients and wet ingredients separately. Pour the liquid into the dry ingredients, stirring until just moistened. Pour into pan and bake for 25 to 30 minutes until golden

Servings: 6

Nutrition Facts

Serving size: 1/6 of a recipe (4.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

254.94

Calories From Fat (37%)

93.99

% Daily Value

Total Fat 10.7g

16%

Saturated Fat 5.84g

29%

Cholesterol 93.29mg

31%

Sodium 653.29mg

27%

Potassium 227.44mg

6%

Total Carbohydrates 34.76g

12%

Fiber 2.97g

12%

Sugar 11.85g

 

Protein 7.53g

15%