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10Ingredients
25Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup butter (plus two Tablespoons, Melted)
- 1 1/4 cups cornmeal
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1/3 cup milk
- 2 large eggs
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Directions
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol155mg52% |
Sodium1140mg48% |
Potassium330mg9% |
Protein12g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber4g16% |
Sugars16g |
Vitamin A15% |
Vitamin C2% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(36)
Leigh B. 4 months ago
Very moist & delicious. Next time I’ll cut the sugar by half because we like less sweet cornbread. Stoneground meal makes it have great texture…will definitely make again!
Lisa Deguchi 5 months ago
Wonderful and easy! I made this as part of the Thanksgiving stuffing and was really glad I had some left over to put out with the rolls.
Lena Bena 7 months ago
Delicious! I used a mix of fine and coarse ground cornmeal because I like more texture but a great recipe! Maybe do a bit less salt if you like your cornbread to be sweet and savory
Reed Middleton a year ago
added honey to top when I took it out of the oven. could also do honey butter. VERY good. ate w turkey chili
LauraKai Rowsell a year ago
Soooo good. Moist, buttery, and crispy. I added a cup of cheddar cheese, and, since I didnt have buttermilk, I used 1 cup milk and 1/3cup plain full-fat yogurt. Then baked in a preheated cast iron pan. Scrumptious.
Christine a year ago
Perfect! A wonderful moist non-crumbly cornbread. Only recipe I will use from now on.
Melissa Pike 2 years ago
I really like the taste of this recipe. It was a bit grainy in terms of texture though, compared to other cornbreads I have had
Robin R. 2 years ago
This is the best cornbread I have ever made, I followed the recipe, it took longer to cook, after 25 min I turned it down to 400 and cooked 10 minutes longer so it wouldn’t burn on the bottom, it was very tasty. Moist and beautiful crust edges.
Deanna 2 years ago
This turned out great. My husband loved the crispness outside and the moist sweetness inside.
Monica 2 years ago
Turned out perfect! Easy, quick recipe. My 10 year old said “this is the best cornbread I’ve ever tasted!”
Jessica Verkruisen 3 years ago
Easy to make and very moist! added butter on top while still warm so good!!
Lora Heinzelman 3 years ago
Although I do a lot of baking, this is my first time making cornbread. It turned out wonderfully! Moist and with terrific flavor. Husband loved it!
Cynthia Wehmer 3 years ago
The buttermilk is the key... what a great recipe! Loved it all around at our house
Linda Spruell 3 years ago
Cornbread turned out very well, next time I would add more flour, but it really was pretty good.
Locke Family 4 years ago
Very good cornbread. Not too sweet, which some can be. Whole family enjoyed it
Robin Won 4 years ago
I added best creamed corn recipe (made with 2 ears sweet corn) to batter before baking. It turned out light and fluffy. Delicious.
Davina Kavanaugh 5 years ago
Wonderful with the cinnamon butter! I added sweet corn cut right off the cob to the cornbread. 😋
Karen L. 5 years ago
Super easy and delicious. It had a great texture and lots of flavor. I always use Bob’s Red Mill cornmeal, which is a little grainier and coarser than some other brands of cornmeal, and this recipe came out perfectly with it. This will be my go-to from now on.
Carper 5 years ago
This was delicious cornbread. My family thought it was very good. We really liked the cinnamon butter.
Carol 5 years ago
You can go either way with this one. Sweet or savory. We’ve eaten it with chili, jambalaya and just for breakfast. If you’re like me and you keep the powdered butter milk on hand it’s super easy.
Elisabeth Bieber 5 years ago
Look no further!! This is THE BEST cornbread ever. Simple and oh so tasty. My 6 yr old daughter referred to it as cake (not that it’s overly sweet, but just that it’s SO GOOD!)
Bobby 5 years ago
Great cornbread recipe -- would definitely make again. Made this for a dinner with friends to go with turkey chili and it was a huge hit. I used Cup4Cup gluten-free flour and you wouldn't be able to tell that it was gluten-free cornbread. Ended up baking for about 15 mins longer than the recipe called for because I added a can of corn kernels to it, which added extra moisture (I drained the kernels in a strainer and pressed on them to get any excess water out). I would definitely recommend adding the corn kernels, they gave the bread really good texture and extra corn flavor. I also added fresh thyme leaves, some coriander, cumin, and smoked paprika to the flour mix to give it some additional oomph. I used an 8x8 glass baking dish, but would probably try the cast iron next time to get the crust on the outside that I love on cornbread (and to get a more consistent bake on it than glass can provide).