Marble Buttermilk Cornbread

Name: Marble Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 slices, 20 serving(s)
Ingredients: 236.59 ml yellow cornmeal; 118.29 ml red cornmeal; 118.29 ml blue cornmeal; 473.18 ml unbleached white flour; 59.16 ml sugar (brown sugar also works); 39.43 ml baking powder; 4.92 ml salt; 473.18 ml buttermilk; 2 large eggs; 118.29 ml canola oil

Submitted by llemar97

"I love this recipe because it's a twist on the traditional cornbread recipe. It's guaranteed to get lots of oohs and ahhs, and it tastes great too. Works best with less coarse cornmeal. I usually make my cornbread more savory than sweet, so you may want to add more sugar."

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Ready In:: 45mins
Ingredients:: 10
Yields:: 20 slices
Serves:: 20

ingredients

236.59 ml yellow cornmeal
118.29 ml red cornmeal
118.29 ml blue cornmeal
473.18 ml unbleached white flour
59.16 ml sugar (brown sugar also works)
39.43 ml baking powder
4.92 ml salt
473.18 ml buttermilk
2 large eggs
118.29 ml canola oil

directions

Preheat oven to 400°F.
Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
In bowl #1, add the yellow cornmeal, one cup of the flour, 2 tbsp sugar, 4 tsp baking powder, and 1/2 tsp salt. Mix all until well blended.
In bowl #2, add the red cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
In bowl #3, add the blue cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
In bowl #4, add the 2 cups of buttermilk, 2 eggs, and 1/2 cup canola oil. Beat until smooth. This will come out to slightly more than 3 cups of fluid.
Add half of the fluid to the yellow cornmeal mix. Divide the remaining fluid equally between the red and blue cornmeal. Mix all 3 bowls separately.
Get a 9 x 13 baking pan. Grease or oil the inside.
To get the marble look, put a spoonful of each color batter into the pan randomly. Wiggle the pan until the batters level out. Grab a butter knife and make swirls throughout the batter.
Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!