Corn Bread

146 faves | 5 recommends
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Mark Bittman
Nutrition per serving    (USDA % daily values)


Great texture. I used a 1/4 cup of sugar but next time I may use more. I've been trying to make a really sweet cornbread from my childhood.
Amy Anderson   •  14 Jan   •  Report
This was great. I grew up on Martha White cornbread mix, and was glad to try one from scratch. Bittman always delivers. I live in humid Mobile, Alabama, and I still could have added the suggested extra buttermilk. I served this with molasses butter and it was so so good. Gonna use the leftovers for a molasses cornbread pudding dessert and a sausage cornbread pecan stuffing to go with bean soup.
1c894558be08   •  26 Feb   •  Report
Very easy and traditional cornbread. The consistency is just right. For sweeter bread, add a lot more 1/4 cup or more.
Kandice Marrero   •  15 Jan   •  Report
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Ingredients for 6 servings

11/4 cups buttermilk, milk, or yogurt (or 11/4 cups milk plus 1 tablespoon white vinegar; see Step 2), plus more as needed

2 tablespoons butter or extra virgin olive oil

11/2 cups medium-grind cornmeal

1/2 cup all-purpose flour

11/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar, plus more if you like sweet corn bread

1 egg

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