Corn Bread
A moist and flavorful corn bread, great with chili or just for a picnic.
- 160 grams corn meal (1 cup)
- 322 grams buttermilk (1⅓ cups) (see notes)
- 120 grams all-purpose flour (1 cup)
- 50 grams sugar (¼ cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 57 grams butter, melted, but cooled (¼ cup)
If needed, make the buttermilk (see notes).
Combine the buttermilk and cornmeal in a bowl and let sit for 10 minutes.
Turn the oven on to 375℉.
Spray an 8"x8" pan with oil or line with parchment.
In a bowl mix together the flour, sugar, baking powder, baking soda, and salt. Add this to the cornmeal/buttermilk mixture. Add the eggs and butter.
Mix thoroughly.
Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25-30 minutes.
- You may have your own favorite cornmeal, but I like Bob's.
- You'll probably come home with it so this 8" x 8" pan is safe. But if you think you're gonna have to leave the pan behind, use these.
- To make 1⅓ cups of buttermilk, add 2⅓ tablespoons (7 teaspoons) of vinegar or lemon juice to 1¼ cups (240 grams) of milk. Let sit for 10+ minutes.
- This recipe can be doubled.
- Idea: Thrown in a healthy handful of sharp cheddar. You'll thank me.