This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!

Lori
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.

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  • Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.

  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

233.7 calories; 4.1 g protein; 44.8 g carbohydrates; 1.6 mg cholesterol; 343.4 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2013
Turned out delicious. I didn't have any buttermilk, so i used 1 tablespoon distilled white vinegar and just under 1 cup of low-fat milk. It works perfect as a substitute because its cheap and easy to make :) Read More
(19)

Most helpful critical review

Rating: 1 stars
10/21/2017
Far too sweet for us. I'm diabetic and it was more like cake. Read More
28 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/24/2013
Turned out delicious. I didn't have any buttermilk, so i used 1 tablespoon distilled white vinegar and just under 1 cup of low-fat milk. It works perfect as a substitute because its cheap and easy to make :) Read More
(19)
Rating: 5 stars
01/24/2013
Turned out delicious. I didn't have any buttermilk, so i used 1 tablespoon distilled white vinegar and just under 1 cup of low-fat milk. It works perfect as a substitute because its cheap and easy to make :) Read More
(19)
Rating: 5 stars
01/01/2013
We loved this. Followed this to a T..perfect sweetness.and a perfect accompaniment to the spicy black eyed peas & collards for this new years holiday. Read More
(18)
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Rating: 5 stars
12/23/2012
GREAT CORNBREAD RECIPE!!! Read More
(12)
Rating: 5 stars
12/28/2012
I was a little skittish to try this recipe because the lack of reviews but man, am I glad I did! This cornbread is perfect - just what I want in a cornbread. Moist, sweet, just plain GOOD. And it was so easy to make a batch of it. Thanks for sharing! I've finally found a corn bread recipe to suit my needs. Read More
(10)
Rating: 5 stars
01/07/2013
This was my first try at a cornbread recipe. No need to look any farther. It's good. Read More
(4)
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Rating: 5 stars
05/02/2016
This was absolutely amazing! I'm gluten free and allergic to eggs, so my bread selection is about 4 in the world, and they taste terrible. I made some subs and this was still perfect. I used half sugar/half xylitol, Cup4Cup (gluten free) instead of regular flour, plain unsweetened almond milk + white vinegar for the buttermilk, and melted coconut oil instead of veg oil. Oh yeah, and I added half a cup of shredded cheese, too. I will absolutely make this again. I used an 8"x8" pan and cooked for about 50 minutes and it was huge, fluffy, and held together so nicely. One of the best cornbreads I've ever had, even up against "normal" breads. I have a bread recipe now! And it tastes like real cornbread! I'm so excited! My Texas-raised dad will actually get some bread with dinner when he's over! I might stay in the will! I will no longer be shunned! Thank you Lori! Read More
(4)
Rating: 4 stars
02/03/2013
Whoa! Using the 5 x 9 pan caused my bread to overflow badly. Thankfully, since it filled the pan so high, I put foil underneath. It is sweet and moist with a crunchy top from the sugar. The recipe is easy and a nice go to for regular use. I would just use a larger pan. I don't like really thick corn bread, so that should work nicely. Read More
(4)
Rating: 5 stars
09/17/2013
I was out of eggs and needed a recipe that didn't include them. This was a great one!! They perfectly complimented my chili tonight, just the right amount of sweetness to go with the mild spiciness. I used a square baking dish instead of a loaf pan and baked it for an hour which was my plan from the beginning and was glad I did after reading other reviews of the mixture overflowing. Read More
(2)
Rating: 5 stars
11/26/2015
I loved this recipe. Especially having a family with egg allergies, this is ideal. The only thing I would change personally is the pan measurement. When the pan is 5x9, the loaf becomes very tall. But otherwise, this is perfect! Read More
(2)
Rating: 1 stars
10/21/2017
Far too sweet for us. I'm diabetic and it was more like cake. Read More