Extra-light buttermilk cornbread from Jubilee: Recipes from Two Centuries of African-American Cooking (page 99) by Toni Tipton-Martin

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Notes about this recipe

  • spenceral on August 25, 2025

    Great, simple recipe. Made in a 8x8 inch pan

  • MarciK on January 21, 2025

    A solid cornbread recipe. Comes together quickly. I used polenta because my cornmeal was expired, worked well. I’d definitely use this recipe again.

  • pattyatbryce on September 22, 2023

    Easy and delish. Definitely a keeper recipe.

  • snoozermoose on October 29, 2022

    Great classic cornbread recipe. Very easy to throw together. It was a tiny bit dry, but it didn't bother me that much. My husband only likes savory cornbread and was thrilled with this.

  • chawkins on January 04, 2022

    This is now my favorite cornbread. Simple ingredients, easy to put together and extra light as promised. Thanks to the comments here, I checked for doneness 15 minutes into baking and it was already done so I can understand the comment of dryness if baked for the specified time.

  • DFarnham on November 23, 2021

    Delicious and simple to make. I didn't experience any problems with dryness. Our new go-to recipe.

  • anya_sf on October 14, 2021

    Very good flavor, fairly light, crumbly texture made with medium grind whole grain cornmeal. I checked it after 17 minutes and it was already done, which probably made it a bit dry, as others have noted. Next time check after 15 minutes.

  • TrishaCP on September 15, 2021

    I agree that this came out a bit dry, but it was still enjoyed by all.

  • stef on May 03, 2021

    I took the cornbread about 5 minutes early. It is light but I found it dry.

  • PanNan on January 12, 2021

    I've made this recipe several times and it's a winner each time. It's become the family go-to cornbread recipe now.

  • lholtzman on September 24, 2020

    A bit dry. Maybe cook for less time than directed.

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