Originally posted September 14, 2011

Buttermilk Cornbread

Buttermilk Cornbread by belinda


  • * 1/2 cup (1 stick) butter, melted
  • * 1 1/2 cups yellow cornmeal
  • * 1 1/2 cups all-purpose flour, (spooned and leveled)
  • * 1/4 cup sugar
  • * 2 teaspoons baking soda
  • * 2 teaspoons salt
  • * 3 large eggs
  • * 2 1/2 cups low-fat buttermilk
10 servings


1. Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

3. Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

40 min


  • commented about 12 years ago

    Sure, use whatever you want! I have to say this recipe used the buttermilk I was trying to get rid of, but I felt it could've used more flavor. I've been eating it with butter and jam and thought it would work well as a cornbread-something stuffing at Thanksgiving. Sorry to be wordy.

  • commented about 12 years ago

    Can you use any old cornmeal? Like could I get bulk polenta at Whole Foods?

Adapted from

Martha Stewart
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