Buttermilk Cornbread
Buttermilk Cornbread is a moist, tender quick bread made with cornmeal and tangy buttermilk, often sweetened slightly and baked until golden. It's a staple of American Southern cuisine, known for its comforting texture and slightly sweet, savory flavor. The buttermilk reacts with baking soda to create a light, fluffy crumb.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates, with moderate fat and protein content. A typical serving provides a good amount of energy, along with key nutrients like calcium from the buttermilk and iron from the cornmeal.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 4 g |
| Carbs | 30 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 380 mg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Potassium | 120 mg |
| Magnesium | 25 mg |
| Phosphorus | 100 mg |
| Thiamin (B1) | 0.15 mg |
| Folate | 35 mcg |
| Vitamin A | 45 IU |
Per 1 piece (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a cornerstone of Southern U.S. cooking, often served alongside savory dishes like chili or barbecue. Nutritionally, using buttermilk instead of regular milk adds a tangy flavor and may aid in digestion due to its probiotic content.
