A quick Corn bread recipe with no added sugar. This is definitely a classic. I’m not from the South but I still love me some Corn Bread. I cooked this up with some Chili and Collard greens on the side.
Ingredients
1/4cup softened butter (omit salt if using salted butter)
2cupswhite or yellow cornmeal
1/4cupwheat flour
3teaspoonsbaking powder
3/4teaspoonsalt
1 1/4cupsbuttermilk
1largeegg
Directions
Preheat the oven to 425 F. Position the rack in the center of the oven.
Grease a 9- to 10-inch cast-iron skillet and put the skillet in the oven.
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
In another bowl, whisk together the buttermilk, egg, and the melted butter.
Add the buttermilk mixture to the dry mixture and stir just until blended. Carefully remove the hot cast iron pan from the oven and set it on a metal rack. Pour the batter into the sizzling butter in the hot skillet.
Return the skillet to the oven, reduce the oven temperature to 375 F, and bake for 20 to 24 minutes, until golden brown.
Cut the cornbread into wedges and serve hot with a pat of butter, if desired.
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