Serve this easy, tender, made-from-scratch cornbread with a steaming hot bowl of your favourite chili, soup or stew. Buttermilk and a touch of Parmesan add loads of flavour to this easy cornbread. With a prep time of 10 minutes, how can you go wrong? Make it tonight!
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup cornmeal
1 cup flour
1/3 cup Kraft 100% Parmesan Aged Grated Cheese
1 Tbsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. garlic salt
1 cup buttermilk
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How do I make it ?
Heat oven to 350ºF.
Combine all ingredients except eggs and buttermilk in large bowl.
Whisk eggs and buttermilk until blended. Add to dry ingredients; stir just until moistened.
Pour into 9x5-inch loaf pan sprayed with cooking spray.
Bake 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool 10 min. Run knife around edges of pan to loosen bread; invert onto cutting board. Carefully remove pan. Turn bread over; cut into slices.
Kraft Kitchen Tips!
Substitute 1/2 cup plain low fat yogurt mixed with 1/2 cup 2% milk for the buttermilk.
Stir 2 Tbsp. chopped jalapeño peppers into the cornbread batter before pouring into prepared pan and baking as directed.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 1 g
Cholesterol 30 mg
Sodium 320 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 1 g
Protein 4 g
14 servings, 1 slice (54 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.