There are many variations of corn bread. This one is firm, has a crispy crust, and doesn’t fall apart.
Time to prepare: 15 minutes
| 3 eggs
1/2 cup sugar
1 1/2 cups sifted all-purpose flour
1 cup cornmeal
2 1.2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
1/3 cup melted butter
1 tsp. butter
| Beat eggs with sugar until blended.
Sift together flour, cornmeal, baking powder, baking soda and salt.
Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition.
Stir in melted butter.
Melt the 1 tsp. butter in a 9-inch cast iron skillet and thoroughly coat sides.
Pour batter into the warm skillet. Bake at 400Â°F for 30 min. or until top just begins to brown.
Serve warm in wedges from the skillet.
|Corn bread should always be served warm. Reheat in microwave oven or covered with foil in a conventional oven.
Good to serve for a barbecue or along with a big pot of beans and a green salad for an economical meal.