Corn Bread

Name: Corn Bread
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups yellow cornmeal; 1 ⁄ 2 cup all-purpose flour; 2 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt in a large bowl; 1 1 ⁄ 2 cups buttermilk; 3 eggs; 2 tbsp. melted butter

Serves
serves 6-8

SAVEUR EDITORS

Because this corn bread is not sweetened it's great for stuffing or as a side dish to a savory soup. A nice medium ground yellow corn meal is best—cornmeal that's too coarse will yield an overly gritty texture.

Ingredients

2 cups yellow cornmeal
¹⁄₂ cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt in a large bowl
1 ¹⁄₂ cups buttermilk
3 eggs
2 tbsp. melted butter

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Instructions

Step 1

Preheat oven to 375°. Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl.

Step 2

In another bowl, whisk together buttermilk, eggs, and melted butter. Mix into dry ingredients until smooth. Pour into a greased cast-iron skillet or loaf pan, and bake until golden brown, about 30 minutes.

Preheat oven to 375°. Mix cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk together buttermilk, eggs, and melted butter. Mix into dry ingredients until smooth. Pour into a greased cast-iron skillet or loaf pan, and bake until golden brown, about 30 minutes.