Last Weekend...

I made this Buttermilk Cornbread recipe and it came out so much better than any mix I had tried before. The boyfriend was raving about them, I used a large-muffin pan.  Now I know I can make it better myself, so try it, if I can do it you can too!


  • 5 tablespoons butter or oil, divided use
  • 1 cup white or yellow cornmeal
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
    1. Preheat oven to 425 degrees.
    2. Divide 2 tablespoons butter or oil between well-seasoned cast iron cornstick molds and add to oven until butter is melted.
    3. Toss cornmeal, flour, baking powder, salt and baking soda together on a piece of waxed paper.
    4. Lightly beat buttermilk and eggs in small bowl. Add 3 tablespoons melted butter or oil into buttermilk mixture.
    5. Fold in dry ingredients, without over-mixing. Pour batter into hot buttered pans and bake in middle of oven until tops are golden brown, 12 to 15 minutes. If necessary, run a knife around outside edges to turn out. Best served warm.


aprileeee aprileeee
31-35, F
1 Response Mar 9, 2009

My parents used to drag my sister and me to a mill to get fresh corn meal to make cornbread with, part of my mom's shopping list. Will never forget the huge grinding wheels (of course I was young, so can't really say now how huge they really where now). What an interesting place to see, the whole process was driven by the huge (used that word again) wooden water wheel that was propelled by the creek adjacent to the mill. I still make cornbread today, though now it's a mix I bring back from the states, to make it for my friends here in the UK. I am always so amazed by their reaction, because to me it's just a staple, never thought about it as anything special before until now. Never tried a recipe with buttermilk in it before, so I will have to give this recipe a try. Thanks for sharing aprileeee.