Buttermilk Corn Bread

I don’t normally like most corn breads; it seems that most are very dry. This corn bread, which I make often, is moist with a hint of sweetness. I like to serve it with spaghetti, BBQ or fish, but it is definitely good anytime. If the corn bread starts to burn around the edges while baking just lay a piece of tin foil across the top.

1 1/4 C cornmeal
1 C all-purpose flour
2/3 C packed brown sugar
1/3 C sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 C buttermilk
3/4 C. vegetable oil

In a mixing bowl, combine cornmeal, flour, sugars, baking soda, and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9 inch round or square baking pan (pan will be full). Bake at 425 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm.

Leave a Reply

Your email address will not be published.