Cornmeal Sally Lunn
Submitted by Laurel
A 5-ingredient cornmeal Sally Lunn bread made with buttermilk and sour cream, baked in a pie plate until golden. Tender, tangy, and impossibly easy Southern quick bread.
YIELD
1 piePREP
10 minCOOK
40 minREADY
50 minFive ingredients. One bowl. No eggs, no butter, no sugar. And somehow it bakes up into one of the most tender, tangy cornbreads you’ll ever taste.
This cornmeal Sally Lunn is a stripped-down Southern classic where buttermilk and sour cream do all the heavy lifting. They react with the baking soda to give the bread its rise, while adding a rich tanginess that makes plain cornbread taste boring by comparison.
Baked right in a pie plate, it comes out golden on top with a soft, creamy interior that’s somewhere between cornbread and a savory custard.
Kitchen Tips
- Don’t overmix the batter. Stir just until the dry ingredients are moistened. Overmixing makes quick breads tough.
- Grease the pie plate generously. The sour cream in the batter makes the edges beautifully crispy if nothing sticks.
- Serve warm with butter and honey, or alongside a bowl of soup, chili, or greens.
Ingredients
Directions
Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well.
Pour batter into a well-greased 9 inch pie plate.
Bake at 350℉ (180℃) F for 40 minutes or until lightly browned.
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