Buttermilk Corn Bread
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Buttermilk gives a pleasing, tangy flavor to this Southern-style corn bread. If you like sweeter corn bread, use the upper range of the sugar called for in this recipe.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow, white, or blue cornmeal
- 2 to 4 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk or sour milk
- 1/4 cup cooking oil
- Grease a 9x9x2-inch baking pan or two 9x5x3-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.
- Bake and cool bread. Wrap in freezer paper or place in airtight freeze container; seal, label, and freeze up to 1 month. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.
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