Cornbread for Stuffing
Updated Nov. 13, 2023
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 - 10 servings
- 1tablespoon plus ¼ cup peanut or corn oil
- 1cup coarse yellow cornmeal
- ½cup all-purpose flour
- 2tablespoons sugar
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon salt
- 2eggs
- 1cup buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
174 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 212 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 425 degrees. Use 1 tablespoon oil to grease 9-inch square or round pan.
- Step 2
Combine dry ingredients in one bowl, and whisk wet ingredients in another. Combine, and stir together until batter is just moistened but not smooth. Spread into pan, and bake 15 to 20 minutes, until toothpick inserted in center comes out clean. Cool on rack.
Private Notes
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Cooking Notes
Sarah in Mpls
After being disappointed in several corn bread recipes, this is a winner! So quick and easy and delicious. I like to throw in some frozen corn if I have it.
DianeT
Used a cast iron skillet rubbed w (raw) house-smoked bacon and continued as written.
Great_pond
I used maple syrup instead of sugar and butter instead of oil to rave reviews
Fran
I really like corn bread recipes that use more cornmeal than flour, and not too much sugar, so this met all my expectations. I actually halved the sugar, and still liked it. Watch it carefully while baking. Maybe it's the oven I used, but it was ready in less than 15 minutes.
Bob
I cut the flour slightly and upped the cornmeal, plus added some chopped sundried tomatoes and loved it. People are right - it cooks quickly!
Keels
I imagine it took longer because of the substitution of yoghurt. The added fat from the yoghurt likely added to your cooking time.
Leslie Dumont
Really good. Used 1/2 cup yogurt and 1/2 cup milk. Increase salt a bit.
Ruth
100% best cornbread recipe I have made! Nice and moist and flavorful. I did throw in a small can of diced green chilis and a handful of roasted corn, but even if I had not, it would have been delectable!
Jennifer
Very good
Bellaverdi
Beautiful recipe. Followed as written with excellent result. Cooked in 8x8 inch pan; done in 14 min. Didn’t want to make special trip to grocery, so I made my buttermilk sub (1T lemon juice, with milk to measure 1cup; rest 10 minutes). Did the trick.
Foodnotes
Too salty and plain. Will not make again.
Lauren Fitzgerald
I made muffins with this recipe: 12 mins in the oven and delish! Per recommendations in the notes, I subbed butter for oil, 1/2 c milk & 1/2 c yogurt for buttermilk, 1 T maple syrup for 2 T sugar, and used a little more corn meal and a little less flour. Just how I like them—not cake!
kak
Used 2T butter 2 T peanut oil 1/4 c polenta rest medium grind While we flour maple syrup 1 T Frozen grilled corn kernels
maureen
Liked this recipe & used larger cast iron skillet so it was a little flat. Done in15 minutes. Will try real buttermilk and melted butter next time & maybe frozen corn.
Ruth
100% best cornbread recipe I have made! Nice and moist and flavorful. I did throw in a small can of diced green chilis and a handful of roasted corn, but even if I had not, it would have been delectable!
Leslie Dumont
Really good. Used 1/2 cup yogurt and 1/2 cup milk. Increase salt a bit.
Sarah in Mpls
After being disappointed in several corn bread recipes, this is a winner! So quick and easy and delicious. I like to throw in some frozen corn if I have it.
DianeT
Used a cast iron skillet rubbed w (raw) house-smoked bacon and continued as written.
Louise
This is the THE BEST recipe for cornbread! It is easy and delicious. I used good quality real buttermilk and also excellent stone-ground coarse cornmeal. It was moist and the taste was terrific. The ratio of cornmeal to flour was good -- I preferred to 1/2 and 1/2 in other recipes. I greased the pan with butter, heated in oven, and used brush to cover sides and bottom and poured excess into batter. 15 minutes was almost perfect timing. 5✩
Avi
I cooked this for 12 minutes since many seemed to think 15 was too much, and it was absolutely raw. So I put it back in for 10 more minutes and that did the trick. Otherwise followed the recipe, except used plain yogurt instead of buttermilk. I liked the consistency. Will make it again.
Keels
I imagine it took longer because of the substitution of yoghurt. The added fat from the yoghurt likely added to your cooking time.
Linda Werner
Used only one heaping tbl of sugar. Also used olive oil and whole wheat pastry flour instead of all-purpose flour. We ate this topped with ground turkey meat, kidney bean, and chipotle pepper chili. Yum!
Great_pond
I used maple syrup instead of sugar and butter instead of oil to rave reviews
Kate in St Paul
I made this for 100 in just a few hours! 12 8x8 pans, 2 at a time. Baked, cooled, and wrapped for the freezer in just a day. I added crumbles of fried sage and smashed sumac for a little citrus punch. I didn't think I could make cornbread - I was wrong!
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