Buttermilk Cornbread Recipe

How to make classic buttermilk cornbread

May/June 1975
By Linn Nowicki 
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Ingredients:
3/4 to 1 cup cornmeal
1 cup unbleached white flour
1/3 cup sugar
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1 to 2 eggs, well beaten
2 tablespoons oil

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Instructions:
Sift the dry ingredients together into a medium bowl and stir in the milk, eggs and oil. Don't overmix. Pour the batter into a greased shallow pan — a cake tin is fine — and bake it at 425 degrees Fahrenheit for about 20 minutes, until the top is well browned.

A note on cornmeal: We hand-grind our own (really coarse) from our neighbor's field corn . . . having first made sure the chemicals he'd applied to the soil were the same ones he had used on his family's sweet corn patch. (We've been acquainted with him long enough to know he's careful about such things.)

From: Buttermilk Recipes

SEE OTHER BUTTERMILK RECIPES:

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