Buttermilk Corn Bread
Delight in the comforting aroma of freshly baked cornbread as it emerges from the oven, golden and inviting. This simple and classic recipe combines the perfect balance of sweet and savory flavors, creating a tender and moist cornbread that is sure to be a crowd-pleaser at your next meal. Serve it warm with a pat of butter, and enjoy the satisfying crunch of the crust as you savor each delicious bite.
— Constant Cookbook
Ingredients
- 2 cups yellow cornmeal, preferably stone ground
- 1 cup unbleached all-purpose flour
- 1⁄3 cup sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 1⁄2 cups buttermilk, at room temperature
- 2 eggs, at room temperature, well beaten
- 8 Tbs. (1 stick) unsalted butter, melted and
- cooled slightly
Instructions
- Preheat an oven to 400°F. Grease a 9-by-13-inch metal baking pan.
- In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder and salt. In another bowl, mix together the buttermilk, eggs and butter until just combined. Stir the buttermilk mixture into the cornmeal mixture until just combined. Spread the batter in the prepared pan.
- Bake until the edges of the corn bread are just beginning to pull away from the sides of the pan and a knife inserted into the center comes out clean, 18 to 20 minutes. Let stand in the pan for at least 5 minutes.
- Place a baking sheet over the pan, carefully invert the pan and sheet, and let the corn bread fall onto the sheet. Cut into squares and serve hot or warm. Serves 8 to 10.
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