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.


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