Buttermilk Cornbread

Vanessa LaBranche, Project Bread

School-sized

Summer Eats

Buttermilk Cornbread

This is a classic cornbread recipe, simple and delicious. This has a fraction of the sugar of pre-made mixes, and none of the preservatives or unpronouncable ingredients. It’s easy to make and stores well in the freezer, so make a big batch and freeze what you don’t need!

Yield: 100 servings, 3 oz. portions

Ingredients

5 cups whole grain wheat flour
5 cups cornmeal
1 cup granulated sugar
6 Tbsp + 2 tsp baking powder
1 Tbsp + 2 tsp salt
10 eggs, large
5 cups low-fat buttermilk
1 cup butter-margarine blend, melted

Directions

  1. Pre-heat oven to 425°F. Prepare a large sheet pan by spraying with cooking spray.
  2. In a mixer fitted with the paddle attachment, mix together flour, cornmeal, sugar, baking powder and salt.
  3. With the mixer on low, add the eggs, buttermilk and melted butter. Mix until somewhat smooth, but do not overmix.
  4. Pour the batter onto the sheet pan and spread evenly using an off-set spatula.
  5. Bake for 20 minutes or until fully cooked, and a toothpick or cake tester inserted into the middle of the pan comes out clean.
  6. Allow to cool before portioning. Can be made ahead of time and frozen for up to 1 month.

Nutritional Information

Calories 86 calories  Saturated Fat 0.88 g Sodium 125.6 mg Carbohydrate 13.4 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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