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Buttermilk Cornbread

Photo: Thomas J. Story
Total time 1 hr, 15 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.

  5. *Find cornmeal at farmers' markets,, and

  6. Make ahead: Up to 1 day, stored airtight.