Recipe for cooking buttermilk cornbread

Quick Meals- Soups and Bread :: Savory Quick Breads

Buttermilk Cornbread

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 recipe.

1 C. flour
1 C. yellow, white, or blue cornmeal
2 to 4 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1 C. buttermilk or sour milk
1/4 C. canola oil

Grease a 9-in. square baking pan or two 9 x 5-in. bread loaf pans. Set aside.

In a lrg. 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 min. or until golden brown. Serve warm.

NOTE: If desired and using bread loaf pans, cool, wrap, and freeze 1 of the baked loaves. Before servings, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 min. or until heated through.

Makes approximately 8 or 9 servings.