Corn Bread
Posted On 11 May 2026
This is shameless ‘theft’ — Bob’s Red Mill has a recipe on the back of their bag of cornmeal, but I’m afraid that one day they’re gonna change it or tweak it or remove it entirely. It works well.
Corn Bread
A moist and flavorful corn bread, great with chili or just for a picnic.
Equipment
- 1 8" x 8" baking pan
Ingredients
- 160 grams corn meal (1 cup)
- 322 grams buttermilk (1⅓ cups) (see notes)
- 120 grams all-purpose flour (1 cup)
- 50 grams sugar (¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 57 grams butter, melted, but cooled (¼ cup)
Instructions
- If needed, make the buttermilk (see notes).
- Combine the buttermilk and cornmeal in a bowl and let sit for 10 minutes.
- Turn the oven on to 375℉.
- Spray an 8"x8" pan with oil or line with parchment.
- In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. Add this to the cornmeal/buttermilk mixture. Add the eggs and butter.
- Mix thoroughly.
- Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25-30 minutes.
Notes
- You may have your own favorite cornmeal, but I like Bob’s.
- You’ll probably come home with it so this 8″ x 8″ pan is safe. But if you think you’re gonna have to leave the pan behind, use these.
- To make 1⅓ cups of buttermilk, add 2⅓ tablespoons (7 teaspoons) of vinegar or lemon juice to 1¼ cups (240 grams) of milk. Let sit for 10+ minutes.
- This recipe can be doubled.
- Idea: Thrown in a healthy handful of sharp cheddar. You’ll thank me.