| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 12 mini loaves |
Ingredients
- 2 cups finely-ground yellow cornmeal
- 3/4 cup plus 2 tablespoons cake flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 2 cups buttermilk, at room temperature
- 1/4 cup canola or vegetable oil
- 2 large eggs
- 1 tablespoon kosher salt
- Nonstick cooking spray
Instructions
- Preheat the oven to 375 degrees F.
- Place two 8-cavity mini loaf pans in the oven to heat up.
- Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
- In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
- Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
- Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
- Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 5 g |
| Cholesterol | 33 mg |
| Sodium | 244 mg |
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 5 g |
| Cholesterol | 33 mg |
| Sodium | 244 mg |
Reviews
I watched Duff make these on his Ace of Taste show. I had high hopes that they would be a delicious muffin since he made the point to say he made them in a restaurant for 3 yrs straight. They are ok in texture but are extremely salty. I was skeptical at the 1Tbsp listed but thought, he’s a professional so I will make them as written. Needless to say, I was disappointed and this recipe will be filed under “nope”.
My mom and I love cornbread we tried this after we made it , it became the best cornbread we ever had only difference I did was replaced the Buttermilk for heavy cream it was very yummy and thanks for the recipe
My family loves this cornbread, I have made it several times! Delicious and so easy.
Doesn’t even taste like corn bread. Way too much flour in it.
The best corn bread I have ever eaten!!! Love the crunch of the crust and it is perfectly sweet and salty!!! Light and airy…so true!!! Highly recommend!!!
I really really wanted to love this recipe. I watched the video twice and made it exactly as shown. It was good, but it was not quite what I was hoping for. I’m looking for a recipe that is lighter, more cake-like and with a more pronounced cornmeal taste. I did not find this recipe sweet enough. For my sensitive mouth the “crispy” does not work for me…I need something much softer. Still searching.
This is a really good cornbread recipe. Putting the batter in an already hot pan gave it a really good texture on the outside. I used a muffin pan and reduced the cooking time to 20 minutes.
Cake flour! Great tips too!
Yes I just made this cornbread to go with my spicy chicken sausage lentil soup. i substituted coconut milk instead of buttermilk because thats what I had on hand and regular AP flour and added 2 tbs of yucca cornstarch (using what i had in the pantry). i made it in a preheated oiled iron skillet pan. It turned out super moist and the coconut milk really complemented the cornmeal. Delicious!!! Its a keeper recipe ;I will definitely be making it again.
What brand of Finely Ground Yellow Corn Meal?