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Corn Bread

  • Yield: One 9-inch round bread (about 6 servings)


  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1 cup yellow cornmeal
  • 1 cup bleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup buttermilk
  • 1 large egg


  • Preheat the oven to 400°F.
  • Put 1 tablespoon of the vegetable oil into a 9-inch round baking pan or cast-iron skillet. Put it in the oven to heat for at least 10 minutes.
  • Stir together the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl. Add the buttermilk, the remaining 1/4 cup oil, and the egg and stir just to blend.
  • Pour the batter into the preheated pan. Bake until lightly golden brown, about 25 minutes. Let cool for 10 minutes before serving.