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Buttermilk Cornbread - from Hominy Grill in Charleston, SC (a great restaurant)

1 1/3 cup


1 1/2 cup all-purpose flour
1/2 tsp baking soda
4 tsp baking powder
3/4 tsp salt
8 tsp sugar
2 eggs
4 tbsp butter, melted
2 1/3 cup buttermilk


Preheat oven to 450

Grease a 9-inch cake or pie pan and dust with cornmeal

Sift together flour, sugar, baking powder, baking soda and salt. Add cornmeal and sift again.

Combine buttermilk and eggs. Combine the wet ingredients with the dry ingredients. Gently add the butter and stir until just combined.

Pour the batter into the prepared pan.

Bake for 25 - 30 minutes or until golden brown.

NOTES: The original recipe calls for sprinkling the batter with cracked pepper before putting it into the oven.

This recipe produces a very light and fluffy cornbread..