a newer one »Oatmeal Bannock

Buttermilk Cornbread

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2 cups medium-grind yellow cornmeal*, preferably stone-milled and freshly ground
1 1/2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, chopped
2 1/2 cups buttermilk
4 large eggs, lightly beaten


1. Preheat oven to 400°. Whisk dry ingredients in a large bowl.

2. Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.

3. Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.

4. Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.

*Find cornmeal at farmers' markets, healdsburgshed.com, and bobsredmill.com.

Make ahead: Up to 1 day, stored airtight.

From Sunset, Nov 2015.


First attempt, made a half recipe, mistakenly in a 10" x 13" dish. Stopped at 22 minutes. Love how the edges of the bread pull away from the dish when cooling.

Used generic "yellow corn meal" from Safeway, looks like flour. Unsure if it is too fine grained. Might try the Polenta style corn meal next time.

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