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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 5 ounces - (1 cup) organic stone ground yellow cornmeal
  • 4 1/2 ounces - (1 cup) whole grain pastry flour, (Or use 1 cup white cornmeal instead of flour)
  • 1 1/4 cups - buttermilk
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - baking soda
  • 1 tablespoons - baking powder
  • 1 - egg
  • 1/3 cups - oil
  • Directions:

    Heat the oven to 375 degrees F. 

    In a bowl, mix the cornmeal, salt, baking soda, and baking powder.  In a separate bowl, whisk together the egg, oil, and buttermilk.  Quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine (20-30 seconds).  Don’t beat or whisk. 

    Bake in Rectangle Baker until light brown around the edges, about 25 min.  Cut in wedges and serve warm.

    Another option -
    DOUBLE-CORN TEX-MEX CORNBREAD W/ CHEESE & GREEN CHILIES: May add 1 c grated raw extra-sharp cheddar cheese (4 oz), 1 1/2 cups organic corn, and 3 T finely diced fresh serrano or jalapeno chilies.  Use 1/4 c oil instead of 1/3.

    Brief Description

    Buttermilk makes a delicate textured bread and adds another subtle flavor dimension.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 25 min


    ( To convert this recipe to our diet plan, I use 2 cups organic whole grain cornmeal, and no flour.)


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    Posted On:

    December 9, 2013

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