Grammy's Kitchen · Cornbread · Buttermilk Cornbread
One of 53 cornbread recipes we measured
66 cooks on www.marthastewart.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 102% |
| total sugar | 42% | 47% |
| egg | 83% | 83% |
| leavener | 5% | 7% |
| salt | 8% | 2% |
| liquid | 204% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 0.25 cup unsalted butter, melted, plus more, room temperature, for baking pan |
| 1 cup yellow cornmeal | |
| 120 g | 1 cup all-purpose flour, (spooned and leveled) |
| 50 g | 0.25 cup sugar |
| 6 g | 1.5 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda) |
| 9 g | 1.5 teaspoons coarse salt |
| 245 g | 1 cup low-fat buttermilk |
| 100 g | 2 eggs |
Method: 3 steps, published by www.marthastewart.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I LOVE this recipe!!! My husband and four year old granddaughter ate two pans of it. I did bake it in a cast iron skillet and it turned out perfectly. The tart of the buttermilk with the sweet of the sugar gives it an amazing flavor! This recipe will be a Sund” — a cook, 5.0★
“Perfect recipe. Just the right texture and sweetness. I opted to add the baking soda for more fluff. I also made two adjustments: 1) I didn't have coarse salt so I only added 1 tsp of regular salt. 2) I baked it in a cast iron skill because that's just my pref” — a cook, 5.0★