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Buttermilk Cornbread

  • yield: Makes one 8-inch square




  • 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. Step 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. Step 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. Step 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.

Martha Stewart Living, November Holiday 2002



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

  • lulus 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,