Corn Bread

  • Serves

    serves 6-8

Because this corn bread is not sweetened it's great for stuffing or as a side dish to a savory soup. A nice medium ground yellow corn meal is best—cornmeal that's too coarse will yield an overly gritty texture.


  • 2 cups yellow cornmeal
  • 12 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt in a large bowl
  • 1 12 cups buttermilk
  • 3 eggs
  • 2 tbsp. melted butter


Step 1

Preheat oven to 375°. Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

Step 2

In another bowl, whisk together buttermilk, eggs, and melted butter. Mix into dry ingredients until smooth. Pour into a greased cast-iron skillet or loaf pan, and bake until golden brown, about 30 minutes.

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