Buttermilk Corn Bread
I have been baking this recipe for 40+ years, so it's a safe bet to say I love it! Soft, moist with a touch of sweet and just a tiny tang from the Buttermilk. It rises so nice with wonderful body and a crust that is golden and crisp! Oh.....and with Thanksgiving just around the corner, I should tell you this makes for the best corn bread stuffing ever!
Pre-heat oven to 425 degrees. Grease a 8x8x2 inch pan
Servings: 9 servings or pieces
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!
