Photo: Thomas J. Story
Total Time
1 Hour 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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

*Find cornmeal at farmers' markets,, and

Step 6

Make ahead: Up to 1 day, stored airtight.

Ratings & Reviews

Delicious and comforting

November 20, 2015
I enjoyed this recipe. I made a couple batches, one to turn into stuffing and the other to eat. It was just the right texture and flavor, the buttermilk doing wonders. This won't be a sweet cornbread but it will be delicious. FYI the stuffing came out superb as well.