Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttermilk Cornbread 3.5 (97) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 8 Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage. Ingredients ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan 1 cup yellow cornmeal 1 cup all-purpose flour, (spooned and leveled) ¼ cup sugar 1 ½ teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda) 1 ½ teaspoons coarse salt 1 cup low-fat buttermilk 2 eggs Directions Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving. Rate it Print