Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Buttermilk Cornbread 3.5 (97) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 4, 2021 Rate PRINT Share Prep Time: 10 mins Total Time: 45 mins Servings: 8 Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage. Ingredients ¼ cup unsalted butter, melted, plus more, room temperature, for baking pan 1 cup yellow cornmeal 1 cup all-purpose flour, (spooned and leveled) ¼ cup sugar 1 ½ teaspoons baking powder (for a fluffier cornbread, add ½ teaspoon baking soda) 1 ½ teaspoons coarse salt 1 cup low-fat buttermilk 2 eggs Directions Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving. Originally appeared: Everyday Food, November 2009 Rate It PRINT