Buttermilk Cornbread

DCLSA Cookbook
Buttermilk Cornbread Recipe
Submitted by: Cally Wormick, Special Collections From "My Little House Cookbook" …..written for children! One of Cally Wormick’s favorite recipes!


Dry Ingredients:

  • 1 cup plain flour
  • 3/4 cup stoneground yellow cornmeal (can use white)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup brown sugar

Wet Ingredients:

    • 3 Tbsps. butter, melted
    • 2 eggs
    • 1 1/2 cups buttermilk (can add lemon juice to regular milk to make buttermilk)




1.Preheat the oven to 425 degrees F.

2.Combine all the dry ingredients in one bowl. Mix well with a wooden spoon (I think a fork works better)Breaking up any sugar lumps with your fingers.

3.In the second bowl combine the wet ingredients:

a)First, break the eggs in the bottom of the bowl.

b)Next, add the buttermilk and the melted butter to the bowl.

c)With the tines of a fork or small whisk, break the yolks, then beat the liquid until well combined.

4.Mix the wet into the dry ingredients until just blended.

5.Pour into a greased 10-inch dish Bake for 20 minutes, or until an inserted toothpick comes out clean.

6.Cut into wedges and serve with plenty of butter.