• 6tb melted butter
  • 1c cornmeal
  • 3/4c flour
  • 1tb sugar
  • 1-1/2ts baking powder
  • 1/2 ts baking soda
  • 1/4ts salt
  •  2 large eggs, beaten
  • 1-1/2c buttermilk


  • Preheat oven to 425F.  Grease a 8inch casserole dish.
  • Combine dry ingredients in a large bowl and mix to combine.
  • In a separate bowl, combine all the wet ingredients.  Fold the wet mixture into the dry mixture until it is well incorporated.  Little lumps are ok.
  • Bake until a tester comes out clean (toothpick or knife inserted into the center), about 20-25 minutes.  Let cornbread cool for a while until serving as it will fall apart readily if you try to serve it hot.

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