"Gimme Thrive" Buttermilk Cornbread

by Julie Finlayson


  1. Preheat oven to 375°F. Grease or spray an 8 1/2 × 4 1/2-inch loaf pan; set aside.
  2. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and baking soda and stir to combine. Cut in the shortening with a pastry cutter until it resembles coarse crumbs or small peas. Don't overwork it.
  3. In a small bowl whisk the eggs and buttermilk together. Add the buttermilk-egg mixture to dry ingredients and stir to form a stiff, lumpy batter. Spread evenly in the greased loaf pan.
  4. Bake until a toothpick or knife inserted in center comes out nearly clean, with just a few crumbs on it, 50 to 55 minutes. Cool in the pan for 10 minutes then remove the cornbread from the loaf pan and cool for another 10 minutes before slicing.


Total Time:
Prep Time:
Cook Time:
90 min
35 min
55 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.