Buttermilk Cornbread

Buttermilk CornbreadRecipe
Photo: Thomas J. Story

Cindy Daniel of Healdsburg Shed in Northern California learned how to make this moist cornbread from her mom while she was growing up in Louisiana.

Makes two 9- by 13-in. pans (24 squares) (serving size: 1 3-in. square)


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2 cups medium-grind yellow cornmeal*, preferably stone-milled and freshly ground
1 1/2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, chopped
2 1/2 cups buttermilk
4 large eggs, lightly beaten


Total: 1 Hour, 15 Minutes

1. Preheat oven to 400°. Whisk dry ingredients in a large bowl.

2. Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.

3. Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.

4. Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.

*Find cornmeal at farmers' markets, healdsburgshed.com, and bobsredmill.com.

Make ahead: Up to 1 day, stored airtight.

Created date

October 2015

Nutritional Information

Calories 160
Caloriesfromfat 51 %
Protein 3.5 g
Fat 9.1 g
Satfat 5.3 g
Carbohydrate 16 g
Fiber 0.9 g
Sodium 303 mg
Cholesterol 57 mg