Buttermilk Chess Bars

Buttermilk Chess Bars

These Buttermilk Chess Bars have a hint of bright citrus flavor.

Buttermilk Chess Bars
Yields: 16
  • Crust:
  • 2 1⁄2 cups all-purpose flour
  • 1⁄2 cup confectioners’ sugar
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • Filling:
  • 1 1⁄2 cups sugar
  • 1 cup whole buttermilk
  • 1⁄2 cup unsalted butter, melted
  • 3 large eggs
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons plain yellow cornmeal
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. For crust: In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until crumbly. Pour mixture into prepared skillet, pressing firmly into bottom.
  3. Bake until golden brown, about 25 minutes.
  4. For filling: In a large bowl, whisk together sugar, buttermilk, melted butter, eggs, lemon zest and juice, cornmeal, flour, and vanilla until smooth. Pour filling over prepared crust.
  5. Bake until set, about 30 minutes. Let cool completely. Cut into squares to serve. Garnish with confectioners’ sugar, if desired.
Kitchen Tip:
Be sure to give your carton of buttermilk a good shake before measuring and adding it to your recipes. It can settle and separate over time.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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