Ingredient 8" Square Pan 8" Square Pan
cornmeal 1 cup 160g
all-purpose flour 1 cup 140g
baking powder 2 tsp. 2 tsp.
baking soda ½ tsp. ½ tsp.
sugar 3 Tbsp. 3 Tbsp.
Muscovado sugar 3 Tbsp. 3 Tbsp.
salt ½ tsp. ½ tsp.
eggs 2 2
buttermilk 1 cup 240ml
butter 6 Tbsp. 6 Tbsp.

If you like your cornbread toward the cake end of the spectrum but without being overpoweringly sweet, this balanced version is sure to please. Inspired by the cornbread served by Famous Dave’s, Akemi developed this recipe since the cake-mix-based recipe published by the restaurant simply would not do. With a moist, slightly crumbly texture and a subtle darkness added by the Muscovado sugar, it works both as a standalone bread for eating straight and as a perfect accompaniment for strong, smoky classics like chili or barbecue fare.


  1. Melt the butter in the microwave.
  2. Grease an 8" x 8" baking pan with cooking spray, or butter it if you prefer.


  1. Mix dry ingredients.
    In a medium bowl whisk together cornmeal, flour, baking powder, baking soda, salt, and the two kinds of sugar until well blended.
  2. Mix eggs.
    In a large separate bowl, scramble eggs, then stir in buttermilk.
  3. Combine wet and dry ingredients.
    Add the mixed dry ingredients to the egg mixture and stir together with a spatula until mixed. Add melted butter and mix. Pour mixture into the greased baking pan.
  4. Bake.
    Bake at 375°F (190°C) for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool in the pan.


  • It is possible to substitute brown sugar (or even regular white sugar, if you have nothing else on hand) for the Muscovado sugar, but I would recommend using Muscovado (also known as Barbados sugar) for the depth of flavor it adds.