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Quick Buttermilk Cornbread

Recipe by Cheryl Adkins, Bloomingburg, Ohio
First place, Quick Breads (Cornbread), 2017

Baking temperature: 425 degrees
Baking time: 20-25 minutes
Yield: 8 servings

Ingredients

  • 1 ¼ c cornmeal
  • 1 c all-purpose flour
  • 2/3 c packed light brown sugar
  • 1/3 c sugar
  • 1 t baking soda
  • ½ t salt
  • 1 large egg
  • 1 c buttermilk
  • ¾ c canola oil

Instructions

  • Preheat oven to 425 degrees
  • Combine cornmeal, flour, sugars, baking soda and salt
  • In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened
  • Pour into a greased 9 inch round or square pan (pan will be full)
  • Bake at 425 degrees until a toothpick inserted near the center comes out clean, 20-25 minutes
  • Cool on a wire rack 5 minutes before serving
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