Buckwheat Corn Bread

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Buckwheat flour imbues this maize breadstuff with nutty undertones, and its brownish specks lend ocular appeal. Make an effort to usage the turkey abdominous called for successful this look (you get plentifulness of it erstwhile you prevention the cookware drippings from roasting a turkey); it adds an other magnitude of richness that sets this maize breadstuff isolated from others. Bacon abdominous adds a smoky quality.

Pouring the batter into a blistery skillet earlier baking ensures that you volition person crunchy edges: the champion portion of a lukewarm portion of maize bread.

The maize breadstuff tin beryllium made a time up and warmed successful the oven, but it is astatine its champion served caller from the oven.

From The Process columnist David Hagedorn.

Ingredients

measuring cup

Servings: 12

1 1/2 cups stone-ground yellowish cornmeal
1/2 cupful stone-ground buckwheat flour
2 teaspoons baking powder
1/2 spoon baking soda
1 spoon kosher salt
1 tiny yellowish onion, finely chopped (1/2 cup)
1 tiny jalapeño oregon serrano pepper, stemmed, seeded past finely chopped (2 tablespoons)
1 cupful caller saccharine maize kernels (from 2 ample ears; whitethorn usage defrosted frozen corn)
2 ample eggs, beaten
1 3/4 cups buttermilk
2 tablespoons rendered turkey abdominous (may substitute chickenhearted oregon duck abdominous oregon unsalted butter)
2 tablespoons rendered bacon abdominous (may substitute turkey, chickenhearted oregon duck abdominous oregon unsalted butter)

Nutritional Facts

Per serving

Calories
150
Fat
6 g
Saturated Fat
2 g
Carbohydrates
20 g
Sodium
350 mg
Cholesterol
40 mg
Protein
5 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From The Process columnist David Hagedorn.

Tested by David Hagedorn.

Published July 24, 2012

Updated March 14, 2026