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+ servings

Golden Cornbread Rounds

Rebecca Lindamood
These golden brown beauties are the ultimate way to eat cornbread; one perfect single-serving round at a time!


  • 1/2 cup all purpose flour
  • 1 1/2 cups stoneground cornmeal- be sure not to use self-rising cornmeal here.
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 Tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs beaten
  • 3 Tablespoons melted butter
  • 1 1/4 cups buttermilk or soured milk


  • Preheat griddle or frying pan to 375°F. Liberally grease muffin rings (or their designated hitters) and set on griddle or frying pan to preheat as well.
  • In a large mixing bowl, combine flour, cornmeal, soda, powder, salt and sugar with a whisk. In a medium sized bowl or large liquid measuring cup, whisk together the eggs, melted butter and buttermilk. Pour the liquid mixture into the dry mixture and stir well. (Grandma's notes specify to use a whisk. I do what Grandma says. It's always for the best.)
  • Use a ladle or large spoon to scoop scant 1/2 cups of the cornbread batter into the hot muffin rings. Allow the mini-breads to cook until you the cornbread is dark golden brown to medium brown on the bottom. If you're in doubt as to whether the time has come to flip them, examine the surface of the batter. It should still be moist looking, but you should be able to slide the ring up without any batter pouring down the sides. Slip a spatula under the ring and cornbread, slide the ring up and off the bread, and carefully flip over.
  • Continue to cook until the second side reaches a nice crispy brown. Remove to a cooling rack for a couple minutes. You don't have to cool it for long, but you might want to leave it there long enough to prevent traumatic burns to the roof of your mouth. Resist the temptation. Trust me.


For this recipe you will need English muffin or egg rings. If you do not have either of these, you can cut the bottom and top off of tuna cans and wash them thoroughly or use round, metal cookie or biscuit cutters. They'll all get the job done. If, in some alternate universe, you should happen to have leftovers of these they should keep well wrapped in plastic at room temperature for a day or so. You could conceivably store these in the freezer, but that's uncharted territory for me. There are never leftovers. Ever.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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