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.
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Units: US | Metric
- 1Preheat oven to 400°F.
- 2Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
- 3In 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.
- 4In 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.
- 5In 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.
- 6In 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.
- 7Add 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.
- 8Get a 9 x 13 baking pan. Grease or oil the inside.
- 9To 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.
- 10Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
- 11Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!
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Nutritional Facts for Marble Buttermilk Cornbread
Serving Size: 1 (64 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 166.5
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 0.7 g
- Cholesterol 19.5 mg
- Sodium 298.0 mg
- Total Carbohydrate 23.0 g
- Dietary Fiber 1.2 g
- Sugars 3.8 g
- Protein 3.7 g