This is my go-to corn bread recipe. It's fast and simple. I serve it with my family's favorite chili (for chili recipe, go here.)
I recommend a light-colored metal pan. A dark pan will burn/brown the bread too much on the edges and a glass pan doesn't give a very even bake.
1 cup flour
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled
1 cup buttermilk
2 eggs
2/3 cup sugar
Preheat oven to 400 degrees. Spray an 8x8-inch pan with nonstick cooking spray. (A light-colored metal pan works much better than a dark-colored pan or a glass pan). Combine flour, cornmeal, salt, and baking soda. In a separate bowl, combine butter, buttermilk, eggs, and sugar.
Add the wet ingredients to the dry, mixing just until combined.
Pour into prepared pan and bake for 20-30 minutes until the sides and top are a light golden brown and a toothpick inserted in the center comes out clean.
For a printable version of this recipe, go here.
1 cup flour
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted and cooled
1 cup buttermilk
2 eggs
2/3 cup sugar
Preheat oven to 400 degrees. Spray an 8x8-inch pan with nonstick cooking spray. (A light-colored metal pan works much better than a dark-colored pan or a glass pan). Combine flour, cornmeal, salt, and baking soda. In a separate bowl, combine butter, buttermilk, eggs, and sugar.
Add the wet ingredients to the dry, mixing just until combined.
Pour into prepared pan and bake for 20-30 minutes until the sides and top are a light golden brown and a toothpick inserted in the center comes out clean.
For a printable version of this recipe, go here.