Every cook I know is pretty gosh darn opinionated when it comes to making corn bread. I know I am! Do you use white corn meal or yellow? Dry and crumbly or moist and spongy? On the flat side or 2 inches high? Sugar or not? Sweet milk or Buttermilk? Guess what I use ;-). Glass baking dish or Cast Iron Skillet? Do you add cheese, chilies or corn? How about crumbled bacon?
For me, there is one way, and one way only to bake up a pan of corn bread. I have used the same recipe for 40+ years and I’m not ever going to change a thing. Oh, I’ve tried different recipes but never liked the proportion of flour to meal or how much baking powder or eggs, etc. I even tried adding things….once. For me, this one is it! I can buy wonderful fresh, REAL buttermilk here. It’s not the artificially made stuff that’s sold back home. But, about that Corn Meal. Well…..truth is, I can’t get corn meal here….nowhere. Now, don’t laugh, but the best I can do is buy “2 Minute Polenta!” Desperate times call for desperate measures, and when you’re going through corn bread withdrawal symptoms you make do with what’s available. It turns out pretty good but I can’t wait to get back to my old standby. Trusty and true blue, the round cardboard cylinder with the old Quaker guy on it. I love you Quaker man!
Yesterday, I made up a batch to go with a pot of Chili. It was soooooo delicious! Hubby gave both the Chili and the Corn Bread 2 Thumbs Up! BTW….here’s a hint. If you make them wait until they’re almost starving, they’ll give just about anything 2 Thumbs Up! Remember this the next time you scorch the potatoes. Make them wait a couple hours to eat :-).
Allrighty then…..let’s start building some Corn Bread!
Buttermilk Corn Bread
Ingredients
Dry Ingredients
- 1 Cup AP flour
- 1 Cup YELLOW corn meal yellow ROCKS!
- 1/4 Cup sugar
- 4 Tsp Baking Powder
- 3/4 Tsp Salt plain ol table salt
Wet Ingredients
- 1/4 Cup vegetable oil like Canola
- 2 large Eggs
- 1 Cup Buttermilk
Instructions
The Dry Stuff
- Get out your corn bread making bowl. Yes, I have one. It's the only one I have used for 40 years! No...any bowl will do unless your OCD, but I'm not...really...maybe. Stir together the flour, cornmeal ( or 2 minute Polenta), sugar, baking powder and salt. I just love the yellow and white!
The Wet Stuff
- Pour the 1/4 Cup cooking oil into a 1 cup measuring glass. Break in the 2 eggs and whisk together with a fork.
More Wet Stuff
- Add the beaten eggs with oil to the dry ingredients. Then measure the 1 Cup Buttermilk and add it also to the dry ingredients. Mix by hand using a rubber spatula or spoon, just until combined. Don't over mix! A few small lumps and bumps are just fine.
Bake!
- Turn into the greased baking dish. Bake at 425 degrees for 20-25 minutes. Remove from oven. Cut into 9 pieces. Serve with lots of butter. Enjoy with Chili or stew, or eggs or soup or anything!
Perfect!