Name: Buttermilk Corn Bread
Yield: Serves 12
Ingredients: 2 cups yellow cornmeal; 1 cup sifted all purpose flour; 6 tablespoons sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup (1 stick) chilled unsalted butter, diced; 1 1/2 cups buttermilk; 3 large eggs

You can make this tender corn bread a day ahead.

Recipe information

Yield
Serves 12

Ingredients

2 cups yellow cornmeal

1 cup sifted all purpose flour

6 tablespoons sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (1 stick) chilled unsalted butter, diced

1 1/2 cups buttermilk

3 large eggs

Preparation

Step 1
Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan.
Step 2
Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

TagsCornbread Bread American Buttermilk Dairy Cornmeal Flour Side Lunch Dinner Nut Free Vegetarian Make Ahead Baking Food Processor Bon Appétit

Recipe notes

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