This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons butter, melted
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
- Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Yield: 8 servings.
Originally published as Buttermilk Corn Bread in Healthy Cooking February/March 2010, p63
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