Randy'S Killer Cornbread – a delicious recipe with stoneground cornmeal, flour, sugar, salt, baking soda, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
2
Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
3
In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
4
Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.
458
kcal
Calories
22
g
Fat
47
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup stoneground cornmeal (fine), 1 cup unbleached all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon salt, and more.
Yes, Randy'S Killer 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.
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