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Buttermilk Corn Bread Recipe

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This recipe for Buttermilk Corn Bread is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 T vegetable oil
2-1/2 cups fine stone-ground cornmeal
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
2 large eggs, lightly beaten
2 T honey
Directions:
Directions:
Preheat oven to 400º. Grease an 8 inch square pan with 1/2 T of oil. In a bowl, whisk cornmeal, salt, baking soda, and baking powder. In another bowl, whisk buttermilk, eggs, honey, remaining 2 T tablespoons of oil. Stir the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.

Scrape the batter into the prepared pan and bake until the corn bread is golden brown and springy to touch, about 20 minutes. Turn bread out onto rack to cool completely. Serve hot with butter and honey (or jam).

Make ahead: The corn bread can be wrapped in plastic and refrigerated for up to 3 days or frozen for 2 weeks.
You can also make corn muffins, just watch the time so they don't turn out overly dry.

 

 

 

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