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.
- 236.59 ml yellow cornmeal
- 118.29 ml red cornmeal
- 118.29 ml blue cornmeal
- 473.18 ml unbleached white flour
- 59.16 ml sugar (brown sugar also works)
- 39.43 ml baking powder
- 4.92 ml salt
- 473.18 ml buttermilk
- 2 large eggs
- 118.29 ml canola oil
- Preheat oven to 400°F.
- Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
- 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.
- 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.
- 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.
- 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.
- 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.
- Get a 9 x 13 baking pan. Grease or oil the inside.
- 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.
- Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
- Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!