Name: Buttermilk Corn Bread
Yield: Makes 12 servings
Ingredients: 1 1/3 cups all purpose flour; 1 1/3 cups yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 teaspoon baking soda; 1 1/3 cups buttermilk; 1/2 cup (1 stick) unsalted butter, melted; 2 large eggs

Recipe information

Yield
Makes 12 servings

Ingredients

1 1/3 cups all purpose flour

1 1/3 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon baking soda

1 1/3 cups buttermilk

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

Preparation

Step 1
Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.
Step 2
Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)

TagsCornbread Bread American Buttermilk Dairy Cornmeal Flour Side Lunch Dinner Nut Free Vegetarian Quick Easy Make Ahead Baking Bon Appétit

Recipe notes

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