Rating: 4 stars
6468 Ratings
  • 5 star values: 0
  • 4 star values: 6468
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  • 1 star values: 0
  • 6,468 Ratings
Pam Anderson
November 2000

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Recipe Summary test

Yield:
MAKES ONE 9-BY-13-INCH CORN BREAD
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. Oil a 9-by-13-inch baking dish and put it in the oven.

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  • In a bowl, combine 1 1/3 cups of cornmeal with the sugar, baking powder, salt and baking soda.

  • Put the remaining 2/3 cup of cornmeal in a medium heatproof bowl, add the boiling water and stir well. Stir in the buttermilk and eggs, then add the dry ingredients and the melted butter. Mix until just blended. Pour the batter into the hot baking dish and bake for 20 minutes, or until lightly browned. Turn the corn bread out onto a rack to cool completely.

Make Ahead

The corn bread can be stored at room temperature for up to 2 days or frozen for up to 1 month.

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