This tasty cornbread makes a great accompaniment to chili. It can also be baked as cornmeal muffins – reduce baking time to about 20 minutes for muffins.

Recipe type: Side Dish
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • ¼ cup brown sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup corn oil
  • 1 egg
  1. In large bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda and salt.
  2. In a small bowl, whisk together the buttermilk, oil and egg.
  3. Pour the wet ingredients into the dry ingredients and mix until just blended.
  4. Grease an 8 inch round pan, and pour batter into pan.
  5. Bake at 400 degrees F. for about 30 minutes.
  6. Cut into wedges and serve warm.


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