Total Time
45mins
Prep 15 mins
Cook 30 mins

I love this recipe because it's a twist on the traditional cornbread recipe. It's guaranteed to get lots of oohs and ahhs, and it tastes great too. Works best with less coarse cornmeal. I usually make my cornbread more savory than sweet, so you may want to add more sugar.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
  3. In bowl #1, add the yellow cornmeal, one cup of the flour, 2 tbsp sugar, 4 tsp baking powder, and 1/2 tsp salt. Mix all until well blended.
  4. In bowl #2, add the red cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
  5. In bowl #3, add the blue cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
  6. In bowl #4, add the 2 cups of buttermilk, 2 eggs, and 1/2 cup canola oil. Beat until smooth. This will come out to slightly more than 3 cups of fluid.
  7. Add half of the fluid to the yellow cornmeal mix. Divide the remaining fluid equally between the red and blue cornmeal. Mix all 3 bowls separately.
  8. Get a 9 x 13 baking pan. Grease or oil the inside.
  9. To get the marble look, put a spoonful of each color batter into the pan randomly. Wiggle the pan until the batters level out. Grab a butter knife and make swirls throughout the batter.
  10. Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
  11. Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!