Buttermilk Corn Bread Recipe
- 1-1/4 cups cornmeal
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Eggland's Best Egg
- 1 cup buttermilk
- 3/4 cup canola oil
- In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
- Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.
Reviews for Buttermilk Corn Bread(4)
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I made this gluten free by substituting gluten free flour blend for the flour. I also reduced the sugar to 1/2 cup. I used oil instead of butter. It was light and sweet and beautiful!!
I've been trying different corn bread recipes trying to find one more like the moist sweet breads we get in restaurants. This one is the closest so far. I used a square glass pan and baked it for around 30 minutes. Baking times are different for glass and aluminum pans.
I made the recipe exactly as listed, but agree the batter didn't fill the 8x8 square I used and mine took 30 minutes. Family loved it, but said it was a dessert corn bread. It is so sweet you can eat it alone. If you're looking for a savory to pair with soups, this recipe isn't it. It is great for special occasion dinners and could even be done as a breakfast bread for a brunch.
Very sweet...my kids ate it up! The recipe says the pan will be full once you pour in the batter...mine was no where near full and I still had to cook it over the 25 minutes to get the center done. Not sure why my pan wasn't full; the measurements were correct and I used a 21 cm square pan (about 8.5 in) so it was even smaller than the 9-in. Still, it turned out good and I would make it again.