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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.

Cindy Daniel, Healdsburg Shed, Healdsburg, California
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
1 hr 15 mins
Yield:
Makes two 9- by 13-in. pans (24 squares) (serving size: 1 3-in. square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Whisk dry ingredients in a large bowl.

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  • 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.

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

  • 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.

Nutrition Facts

160 calories; calories from fat 51%; protein 3.5g; fat 9.1g; saturated fat 5.3g; carbohydrates 16g; fiber 0.9g; sodium 303mg; cholesterol 57mg.
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