Marble Buttermilk Cornbread Recipe

Name: Marble Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup red cornmeal; 1/2 cup blue cornmeal; 2 cups unbleached white flour; 4 tablespoons sugar (brown sugar also works); 8 teaspoons baking powder; 1 teaspoon salt; 2 cups buttermilk; 2 large eggs; 1/2 cup canola oil

Servings: persons

1
Preheat oven to 400u00b0F.
2
Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
3
In bowl #1, add the yellow cornmeal, one cup of the flour, 2 tbsp sugar, 4 tsp baking powder, and 1/2 tsp salt. Mix all until well blended.
4
In bowl #2, add the red cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
5
In bowl #3, add the blue cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
6
In bowl #4, add the 2 cups of buttermilk, 2 eggs, and 1/2 cup canola oil. Beat until smooth. This will come out to slightly more than 3 cups of fluid.
7
Add half of the fluid to the yellow cornmeal mix. Divide the remaining fluid equally between the red and blue cornmeal. Mix all 3 bowls separately.
8
Get a 9 x 13 baking pan. Grease or oil the inside.
9
To get the marble look, put a spoonful of each color batter into the pan randomly. Wiggle the pan until the batters level out. Grab a butter knife and make swirls throughout the batter.
10
Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
11
Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!

1540

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup red cornmeal, 1/2 cup blue cornmeal, 2 cups unbleached white flour, and more.

Yes, Marble Buttermilk Cornbread 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.

That's it — enjoy your meal!

Marble Buttermilk Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions