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.
Because this corn bread is not sweetened, it's great for stuffing or as a side dish to a savory soup.
Yield: serves 6-8
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
2 tbsp. melted butter
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.