Swirled Cornbread

Our classic cornbread gets a new spin by swirling together batters made with two different cornmeal colors. Have fun with what types you have on hand!

Swirled Cornbread
  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ⅜ teaspoon baking soda
  • 3 cups whole buttermilk, room temperature
  • 6 tablespoons unsalted butter, melted
  • 3 large eggs, room temperature
  • ¾ cup stone-ground blue cornmeal*
  • 1½ cups stone-ground white cornmeal*
  1. Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together flour, baking powder, salt, and baking soda. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture, folding just until combined.
  3. Spoon 1½ cups batter into a medium bowl; fold in blue cornmeal just until combined. Add white cornmeal to remaining batter, folding just until combined.
  4. Pour white cornmeal batter into prepared pan, and smooth top with an offset spatula. Using a tablespoon, drop blue cornmeal batter randomly across top of white cornmeal batter. Using the tip of a knife, swirl batters together.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Let cool in pan for 10 minutes before serving.
*We used McEwen & Sons Organic Blue and White Stone Ground Cornmeals.