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Stephanie Gallagher

This is a sweet, cakey cornbread recipe, not the typical Southern cornbread. I like to serve this cornbread with beef chili or vegetarian chili.

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 9 servings


  • 1/2 cup butter, melted and cooled
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp. baking soda
  • 1 cup low-fat buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 tsp. kosher salt


  1. Preheat oven to 375 degrees F. Grease an 8 x 8 baking dish.

  2. Whisk together melted butter and sugar. Beat in eggs, one at a time.

  3. Dissolve baking soda in buttermilk. Add to butter mixture.

  4. Whisk together remaining ingredients. Stir into wet ingredients until well-incorporated, but do not overmix.

  5. Pour into prepared pan. Bake 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean.

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