Buttery Corn Bread Recipe

Name: Buttery Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 11/2 cups cornmeal; 3/4 cup brown rice flour; 1/2 cup tapioca flour; 1/2 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 3 eggs; 3/4 cup buttermilk; 1/3 cup canola oil; 2 tablespoons carbonated water

Servings: persons

1
Preheat oven to 375F.
2
Grease an 8x8-inch baking pan.
3
Set aside.
4
In a large mixing bowl combine cornmeal, rice flour, tapioca flour, sugar, baking powder, and salt.
5
Make a well in the center of the dry ingredients.
6
In a medium bowl mix eggs, buttermilk, oil, and carbonated water.
7
Pour into dry ingredients and mix well.
8
Batter will be thin.
9
Pour into prepared pan.
10
Bake for 15 minutes.
11
Reduce heat to 350F.
12
Bake about 10 minutes more or until a wooden toothpick comes out clean inserted in the center.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 11/2 cups cornmeal, 3/4 cup brown rice flour, 1/2 cup tapioca flour, 1/2 cup sugar, and more.

Yes, Buttery Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Corn Bread

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