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Silver Palate Cornbread

Silver Palate Cornbread

This can be made in either a 9 inch or 8 inch square pan.
Course Side Dish
Cuisine American
Keyword Corn Bread
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Servings 12
Author Anna
Cost 5


  • 1 tablespoon butter for greasing the pan
  • 1 cup cornmeal, stone ground (120 grams)
  • 1 cup all-purpose flour (130 grams)
  • 1/3 cup sugar (65 grams)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt Use an extra pinch of leaving out bacon
  • 1 cup buttermilk room temperature
  • 1 cup diced crisp cooked bacon (optional)
  • 6 tablespoons unsalted butter melted (84 grams)
  • 1 large egg slightly beaten, room temperature


  • Preheat the oven to 400. Put the first tablespoon of butter in a 9 inch or 8 inch pan and put the pan in the oven while it preheats so that the butter will melt. Set the timer for 5 minutes so you won't forget about it!
  • In a large bowl, mix all the dry ingredients. Make a well in the center.
  • To the well, add the buttermilk, melted butter, and egg. If using the bacon, add it too. Stir those things together, then stir all together (gently) to make a smooth and thick batter.
  • Scrape into the buttery pan and bake at 400 for about 25 to 30 minutes. A 9 inch square pan should take 25 minutes, but an 8 inch pan will take about 32.
  • Let cool for about 15 to 20 minute before serving.