Wyoming JWG's Corn Bread Copycat

Prep Time
Cook Time
Ready In

Recipe: #41287

July 24, 2023

"From Jackson Whole Grocery in Wyoming. Supposed to be amazing."

Original is 9 servings
  • Dry
  • Wet


  • Serving Size: 1 (132 g)
  • Calories 270.6
  • Total Fat - 16.2 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 229.1 mg
  • Sodium - 331.8 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 3.7 g
  • Protein - 10.6 g
  • Calcium - 140.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the oven to 425 degrees.

Step 2

Lightly grease an 8 inch baking dish with 1 tablespoon butter.

Step 3

Pam spray the pan.

Step 4

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 5

In a separate bowl, mix together the eggs, buttermilk and butter.

Step 6

Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).

Step 7

Pour the batter into the prepared baking dish.

Step 8

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 22 minutes.

Step 9

Remove the cornbread from the oven and let it cool for 10 minutes before serving.


No special items needed.

1 Reviews


There’s just everything to like about this cornbread. So tender (and stayed tender) affirming my adoration for cornbread…I have a love relationship with cornbread and I’m not even Southern. I think though that it didn’t have that expected rise, but that’s my fault because my baking powder expired in August! Yikes, but no fear it was still delicious. Thank you, Dee, for sharing.


review by:
(13 Oct 2023)

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