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    You are in: Home / Recipes / Moist Northern Cornbread (Cornbread Buttermilk) Recipe
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    Moist Northern Cornbread (Cornbread Buttermilk)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    wyojess's Note:

    I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!

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    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Melt butter in the microwave. Set aside to cool.
    3. 3
      Mix together dry ingredients in one bowl.
    4. 4
      Mix together milk and eggs in a second bowl.
    5. 5
      Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
    6. 6
      Fold in warm, melted butter.
    7. 7
      Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
    8. 8
      Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on June 24, 2010


      This is a great recipe. I did make some changes as follows. I used 1 cup of regular yellow cornmeal and 1/4 cup of stone ground corn meal. I used 1/2 cup of pastry flour and 1/4 cup of whole grain cake flour. Instead of butter, I used unsalted margarine and I used carnation milk. I also substituted 1/2 cup of liquid eggs for the whole eggs called for. My daughter loved it so did I. Not dry at all.

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    • on March 22, 2010


      I found the first two ingredients in this recipe to have the ratio of cornmeal to flour incorrect. I made the recipe as written and found it to be very dry but the texture was tender like a cake. When I reversed the ratios 1 1/4 cups flour to 3/4 cups of cornmeal it came out perfectly moist and tender.

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    • on October 11, 2008


      Hi wyojess: good cornbread recipe. I was looking for a buttermilk recipe that used powdered buttermilk and more cornmeal than flour. YOurs fit the bill. It was moist, with a firm crumb that doesn't crumble all over . That is what I was looking for. the fact that it tastes really good doesn't hurt either. I think the reason for 4 stars was that it doesn't really rise and tastes a little like baking powder. Reducing the powder wouldn't do. So maybe as another review said, just double the recipe. What I did do was cook in a pan I preheated in the oven It did cook quickly, with a nice crum, moist and with definite corn flavor. Thanks Judy in WA

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    Read All Reviews (6)


    Nutritional Facts for Moist Northern Cornbread (Cornbread Buttermilk)

    Serving Size: 1 (54 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 106.6
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 2.1 g
    Cholesterol 35.3 mg
    Sodium 203.0 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.8 g
    Sugars 2.0 g
    Protein 3.1 g

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