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My mom loved cornbread, especially this recipe, which came from her mom. The buttermilk and Parmesan cheese give this bread a nice tangy flavor. I like to serve it with Award-Winning Chili or Split Pea Soup with Country Ham in the winter, and with Jeanne’s Gazpacho in the summer (recipe for Jeanne’s soup is in our cookbook). Enjoy!

Parmesan-Buttermilk Cornbread

Serves: 6 to 8

(From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • 1 cup flour
  • 1 cup cornmeal (stone-ground)
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk
  • ¾ cup water
  • ¼ cup vegetable oil
  • 2 tablespoons chopped yellow onion
  1. Preheat oven to 425 degrees. Grease a 7 by 11-inch baking dish and place in oven while it preheats (works best not to use a glass dish).
  2. In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside.
  3. In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the flour mixture all at once and stir until thoroughly blended. Pour the batter into the hot baking pan and bake for about 25 minutes, or until a tester inserted in the middle comes out clean. Cut into 10 squares and serve warm.
High altitude: No adjustments are necessary.


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