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Buttermilk Cornbread

Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.

  • Prep:
  • Total Time:
  • Servings: 10
Buttermilk Cornbread

Source: Everyday Food


  • 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


  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.

Reviews (5)

  • gryphonisle 6 Jun, 2013

    Printed out recipe, which produced lines about 1/16" tall----practically unreadable. Only twenty somethings cook from online recipes? In any case, having set all the ingredients out ahead of time, but in my small kitchen, they all ended up in different locations, by group. As a result----glancing up at a recipe I could barely read, I forgot to melt and add the butter.

    And the bread came out just fine without it! Either way, it's a great recipe!

  • russtripi 17 Aug, 2012


  • Patcharin 24 Nov, 2010

    Tried the recipe again but w 1tsp salt instead of 2tsp. Better.

  • SueCooks 22 Nov, 2010

    this recipe is delicious. perfect salt balance!!!

  • Patcharin 21 Nov, 2010

    Not even slightly sweet, in fact, quite salty! Had to trash it! What a waste and a huge disappointment.

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