• Cooking Time: 40
  • Servings: 9
  • Preparation Time:


This is a sweet, tangy, cake-like cornbread that goes equally well with chili or with honey for dessert. The recipe is from a friend of mine.


  • ¼ lb butter (4 tbsp)
  • 2/3 cup white granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ½ tsp salt


  • Preheat oven to 375 degrees.
  • Spray an 8 inch square pan with non-stick spray. Melt butter.
  • In a large bowl, stir together the sugar and the melted butter.
  • Add the eggs and beat until well mixed.
  • Add the buttermilk and baking soda and stir to combine.
  • Stir in the cornmeal, flour, and salt until just blended. Lumps are just fine.
  • Pour the batter into the pan.
  • Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
  • Cut into nine squares (3 cuts on each side) and serve.
  • Variations:
  • • Replace the buttermilk with 1 cup of plain low fat yogurt for a lower fat bread
  • with the same tang.
  • • Add ½ cup of corn, either fresh or frozen that has been thawed and well drained.

Categories: Bread  Bread  Dairy  Eggs  Misc. Bread  Oven  Side Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved