Buttermilk gives a pleasing, tangy flavor to this Southern-style cornbread. If
you like sweeter corn bread, use the upper range of the sugar called for in this
- 1 cup all-purpose flour
- 1 cup yellow, white, or blue cornmeal
- 2 to 4 tablespoons
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon
- 2 eggs
- 1 cup buttermilk or sour milk
- 1/4 cup vegetable oil
- Grease a 9-inch square baking pan or two 9 x 5-inch loaf pans. Set aside.
- In a large mixing bowl stir together flour, cornmeal, desired level of sugar,
baking powder, salt, and baking soda.
- In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk
mixture to flour mixture and stir just until moistened (batter should be lumpy).
- Pour batter into prepared pans. Bake in a 425 degree F oven for 20 to 25 minutes
or until golden brown.
- Serve warm.
Makes 8 or 9 servings.
If desired and using loaf pans, cool, wrap, and freeze 1 of the baked loaves.
Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about
25 minutes or until heated through.