Marble Buttermilk Cornbread

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READY IN: 45mins
SERVES: 20
YIELD: 20 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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