Buttermilk Cornbread

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 25 mins

Just enough sweetness to let the corn flavor dominate.

Mark Boughton

Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness. If it's not available locally, it's worth ordering by mail. Two good sources: www.wareaglemill.com and www.bobsredmill.com.


Vegetable cooking oil spray
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup corn or canola oil
2 tablespoons butter


  1. Preheat oven to 375F. Spray a 10-inch round baking pan or heavy oven-proof skillet with cooking oil.
  2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
  3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
  4. Place skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt pan to coat sides and bottom.
  5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes, or until golden brown. Let cool a few moments, and slice into 8 wedges to serve.

Recipe by Crescent Dragonwagon.



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