Buttermilk Cornbread

Mark Boughton
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 25 mins

Combining the best elements of Northern and Southern, this is a superb, just-barely-sweet version of one of the classic African-American cornbreads. Be sure to use stone-ground cornmeal for its full flavor and distinctive, delicious grittiness. If it's not available locally, it's worth ordering by mail. Two good sources: www.wareaglemill.com and www.bobsredmill.com.


-- Vegetable cooking oil spray
1cup all-purpose flour
1cup stone-ground yellow cornmeal
1tablespoon baking powder
1/4teaspoon salt
1/4teaspoon baking soda
1 1/4cups buttermilk
2tablespoons sugar
1-- egg
1/4cup corn or canola oil
2tablespoons butter


  1. Preheat oven to 375F. Spray a 10-inch round baking pan or heavy oven-proof skillet with cooking oil.
  2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
  3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
  4. Place skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt pan to coat sides and bottom.
  5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes, or until golden brown. Let cool a few moments, and slice into 8 wedges to serve.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 250
  • Glycemic Load 2
  • Fat 11g
  • Saturated Fat 3g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 370mg
  • Potassium 110mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 5g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 10%