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Moist Buttermilk Cornbread With Cream-Style Corn

Diana Rattray
  • 34 minutes
  • Serves 8

INGREDIENTS

1 can

Cream-style corn

3

Eggs, large

1 cup

All-purpose flour

3 tsp

Baking powder

1/2 tsp

Baking soda

2 cups

Cornmeal, yellow or white

1 tsp

Salt

1 tbsp

Sugar

4 tbsp

Butter

1 cup

Buttermilk