Home Recipes Browse Recipes Buttermilk Gingersnap Cornbread
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 171 g
(Approx. 10 Servings)
Amount Per Serving
Calories 540 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 1130 mg 47%
Total Carbohydrate 75 g 25%
Dietary Fiber 5 g 20%
Sugars 15 g
Protein 8 g
Vitamin A 4% • Iron 6%
Vitamin C 0% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Buttermilk Gingersnap Cornbread

Rate and Review | Read Reviews (1)
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 package H-E-B Organics Cornbread Mix
1 1/4 cup(s) low fat cultured 1% buttermilk
1 large egg
1/4 cup(s) vegetable oil
1/2 cup(s) Slaton Bakery Gingerbread Snaps, crushed into crumbs
1/2 Tsp kosher salt
3 Tbsp maple syrup
Check All
Uncheck All
Add to List

Instructions

1
Preheat oven to 400ºF.
2
In a large bowl combine all ingredients and mix until well combined. Pour in oven safe casserole dish and bake 15 - 20 minutes or until toothpick entered in center of cornbread comes out clean. Cool 10 minutes before serving.
Save recipe Save recipe  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Sweet Jalapeño Buttermilk Cornbread
Save recipe
Sweet Buttermilk Cornbread
Save recipe

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews