A Lucky Cornbread

With its golden color to representing gold, in the South, eating it is thought to bring you spending money in the new year. For deeper pockets, toss in some corn kernels.


  • Nonstick vegetable oil spray
  • 2 cups Swany White flour
  • 2 cups Swany White cornmeal
  • ¼ cup sugar
  • 1 Tbsp. baking powder
  • 2½ tsp. kosher salt
  • ¾ tsp. freshly ground black pepper
  • 4 large eggs
  • 2 cups buttermilk
  • ½ cup (1 stick) unsalted butter, melted, slightly cooled


  • Preheat oven to 400°.
  • Lightly coat a 13×9″ baking dish with nonstick spray.
  • Whisk together all dry ingredients: flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl.
  • In a separate bowl whisk eggs, buttermilk, and butter.
  • Make a well in the dry ingredients and pour in egg mixture and mix into dry ingredients with a wooden spoon until combined.
  • Batter will be thick pour into prepared pan and smooth top.
  • Bake, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes.
  • Let cornbread cool before serving 

**Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.