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.
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