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Basic Cornbread

This is a wheat-free recipe but may contain gluten.


Preheat oven to 350 degrees F. Grease an 8" square baking pan; set aside.

Combine buttermilk, baking soda, salt, sugar and egg. Add cornmeal until batter reaches the consistency of cake batter. Spoon into prepared pan and bake for 20-25 minutes or till golden.

Yield: 9 servings

Basic Cornbread



Products Used in this Recipe

Flours & Meals
Medium Grind Cornmeal

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Baking Aids
Sea Salt

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Gluten Free
Baking Soda

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Ratings & Comments (2)

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2 Reviews

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Leia February 11, 2012
Good recipe that can be gluten free. I used yogurt instead of buttermilk because its what i had on hand and added in some rosemary. Very nice flavor. The medium ground corn meal gives the cornbread a kinds of crisp consistency, not unpleasant but not as smooth as other recipes.
Myra September 20, 2014
I used half medium grind cornmeal and half corn flour. We found this to be too coarse and crunchy. The flavor was great, though. I did add a tablespoon of oil. Next time I may let the cornmeal sit in the milk for a bit before putting it in the oven.

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