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Buttermilk Cornbread





Yields
Makes two 9- by 13-in. pans (24 squares) (serving size: 1 3-in. square)



Total Time
1 hr 15 mins

Cindy Daniel of Healdsburg Shed in Northern California learned how to make this moist cornbread from her mom while she was growing up in Louisiana.

Buttermilk Cornbread




Thomas J. Story
 2 cups medium-grind yellow cornmeal*, preferably stone-milled and freshly ground
 1 1/2 cups flour
 2 tablespoons sugar
 4 teaspoons baking powder
 2 teaspoons kosher salt
 1 teaspoon baking soda
 1 cup unsalted butter, chopped
 2 1/2 cups buttermilk
 4 large eggs, lightly beaten
Step 1
1

Preheat oven to 400°. Whisk dry ingredients in a large bowl.

Step 2
2

Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.

Step 3
3

Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.

Step 4
4

Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.

Step 5
5

*Find cornmeal at farmers' markets, healdsburgshed.com, and bobsredmill.com.

Step 6
6

Make ahead: Up to 1 day, stored airtight.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 160Calories from Fat 51
% Daily Value *
Total Fat 9.1g14%

Saturated Fat 5.3g27%
Cholesterol 57mg19%
Sodium 303mg13%
Total Carbohydrate 16g6%

Dietary Fiber 0.9g4%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.