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Buttermilk Cornbread

  • Yield: Makes one 8-inch square
Buttermilk Cornbread

Source: Martha Stewart Living, November Holiday 2002


  • 4 tablespoons melted butter, plus more for pan
  • 2 1/2 cups yellow cornmeal
  • 1 1/4 teaspoons salt
  • 1 teaspoon sugar
  • 4 teaspoons baking powder
  • 3 large eggs
  • 1 1/4 cups buttermilk, room temperature


  1. Preheat oven to 425 degrees. Butter an 8-inch
    square baking pan, and set aside. Whisk
    together cornmeal, salt, sugar, and baking
    powder in a medium bowl.

  2. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.

  3. Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

Reviews (7)

  • MetricCook 20 Nov, 2009

    60 mL melted butter
    15 mL bacon fat, or butter
    400 g yellow cornmeal
    6 mL salt
    5 mL sugar
    20 mL baking powder
    3 large eggs
    300 mL buttermilk, room temperature
    30 mL fresh sage, minced
    White pepper

    1. Put large cast iron skillet into oven that is being heated to 218

  • linda_swain 3 Dec, 2008

    Be forewarned, this cornbread is not for eating as straight cornbread. It isn't clear that it is better suited for dressing. I made it on Thanksgiving and it was the driest, most dense thing ever. Not sure how it works as dressing, but I imagine it might be ok in with some other things.

  • hashihanta 28 Nov, 2008

    This also works well, omiting the melted butter and sugar and baking it in a black cast iron skillet. Of course you have to apprecate a southern palete for this taste. I had to laugh at the suggestions to put flour in cornbread. Must be Yankees! On the other hand, don't ask me how to make clam chowder or oyster bisque!

  • cayars 26 Nov, 2008

    I amae it today also and it came out great. It cuts and crumbles just right for dressing.

  • jmontena 26 Nov, 2008

    I just made this today, and it turned out fine. I think you need a cornbread with a firm crumb to stand up in the dressing, so that's why there's no flour. For an eating-on-its-own cornbread, you can't beat the recipe on the side of the Quaker cornmeal box!

  • theblackhen 26 Nov, 2008

    I was wondering where the flour was too. I thought maybe I could add 1 c of flour for cornmeal but I don't really have time now to try this out.

  • angeela 25 Nov, 2008

    I might be confused, but did they leave out the flour??? I made this for the cornbread stuffing and when I pulled it out of the oven it looked strange. I reread the recipe making sure I didn't leave anything out...and realized the recipe doesn't call for flour! It is a different consistency than any other cornbread I've ever had. Maybe they want the flour left out for stuffing??? I'm making a different cornbread recipe for the stuffing,

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