Savory or Sweet Cornbread

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.


Makes 9 servings

Recipe from


Nutritional Information

Calories 196
Caloriesfromfat 35 %
Protein 5.1 g
Fat 7.5 g
Satfat 4.1 g
Carbohydrate 27 g
Fiber 1.2 g
Sodium 431 mg
Cholesterol 64 mg


1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine


1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-inch square pan and spread smooth.

3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).

4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.