Corn Bread Recipe

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0


  • 1 stick of margarine or butter if you prefer
  • 1 ½ cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk will do)
  • 2 eggs
  • 1/3 cup sugar
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda

You can't chow down on chili without having some corn bread on the side! This recipe is an all-time favorite and the secret to its delicious taste lies in the buttermilk, which along with the sugar, makes the cornbread very tender and sweet. This is the best corn bread I have ever eaten — you'll want to sop up every last bit of your chili with this bread.

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Heat oven to 400 degrees. It is best to use a cast iron skillet, but if you don't have one use a 9-inch round or square cake pan. Place the margarine or butter in your cast iron skillet and melt in the oven, carefully remove the pan, and set aside.

In a large mixing bowl, whisk the buttermilk, eggs, sugar, and salt. Pour in the melted margarine, leaving about a tablespoon of it in the hot pan. Be careful pouring the melted margarine as cast iron pans stay hot for a long time. Beat everything up again (I use a large balloon whisk). Finally, fold in the cornmeal, flour, and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot, buttered skillet or pan. Carefully put the skillet back into the oven and bake the corn bread for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan.

Remove the skillet from the oven and let it cool a little while before slicing into 8-12 wedges. The iron skillet gives this corn bread the traditional crispy hillbilly crust. It will cook in a different type of pan, but it will not turn out quite the same. 


Calories per serving:

299 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 13g 21%
  • Carbs 38g 13%
  • Saturated 3g 14%
  • Fiber 1g 5%
  • Trans 2g
  • Sugars 11g
  • Monounsaturated 6g
  • Polyunsaturated 4g
  • Protein 6g 12%
  • Cholesterol 48mg 16%
  • Sodium 356mg 15%
  • Calcium 64mg 6%
  • Magnesium 16mg 4%
  • Potassium 134mg 4%
  • Iron 1mg 7%
  • Zinc 1mg 4%
  • Phosphorus 103mg 15%
  • Vitamin A 29µg 3%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 53µg 13%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 11µg 13%
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