You can now read 10 articles each month for free on BostonGlobe.com.

The Boston Globe

Food & dining

Recipe for Southern buttermilk cornbread

Makes one 12-inch round

2 eggs
2 teaspoons salt
1 teaspoon baking soda
2 cups stoneground yellow cornmeal
cups buttermilk, or more as needed
4 tablespoons (½ stick)unsalted butter

Loading comments...

You have reached the limit of 10 free articles a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than $1 a week