Ingredients Jump to Instructions ↓

  1. 2 1/4 cup(s) buttermilk 1/2 cup(s) (1 stick) margarine or butter , melted and cooled 3 large eggs 2 cup(s) yellow cornmeal 1 cup(s) all-purpose flour 2 tablespoon(s) sugar 2 1/2 teaspoon(s) baking powder 3/4 teaspoon(s) salt 1/2 teaspoon(s) baking soda 1/3 cup(s) snipped fresh chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease 13" by 9" metal baking pan. In medium bowl, with fork, mix buttermilk, melted margarine, and eggs until blended. Into large bowl, measure cornmeal, flour, sugar, baking powder, salt, and baking soda, stir until combined. With fork, stir buttermilk mixture and chives into cornmeal mixture just until blended. Spoon batter into baking pan, spread evenly. Bake corn bread 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes to serve warm, or cool completely in pan to serve later. Reheat before serving if you like.


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