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
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 9 servings or pieces
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!