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.
Corn Bread
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
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
Instructions
- 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.
