Buttermilk Corn Bread

Today, I was craving some fresh baked bread to go along with dinner. Of course, you must know that there’s no such thing as instant bread. Most real breads take hours or a day to ferment and build flavor, then rise and bake. So I found a recipe for cornbread and it turned out to be a good substitute.

This recipe is adapted from the ‘Bread Bible’. I replaced the eggs with applesauce and used 3 instead of 4 tablespoons of butter. The bread was just slightly sweet, flavorful and moist. Just what I was looking for!


  • 1 cup all purpose flour
  • 1 cup medium grind yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs (or 1/2 cup applesauce)
  • 1 cup buttermilk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 cup grated cheddar cheese

Preheat the oven to 400 degrees F. Grease a 9-inch square baking pan or circular pie plate. Mix the dry ingredients in one bowl (flour, cornmeal, sugar, baking soda and salt). In a second bowl, whisk together the eggs (or applesauce), buttermilk and butter. Mix the dry ingredients into the wet ingredients until just blended (15-20 strokes). Then mix in the cheese. Pour the batter into the baking pan or pie plate. Bake for approx. 25 minutes, or until golden around the edges and a toothpick inserted in the center comes out clean. Let stand for 15 minutes before serving.


2 Comments Add yours

  1. yoomilee says:

    This sounds yummy Neeta! I was just thinking about corn bread today. Will have to try it and let you know how it turned out.

  2. Neeta says:

    Thanks Yoo-mi! I hope it works for you too!

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