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Buttermilk Cornbread

Source of Recipe

justmecookin.com


Recipe Introduction

"This dense, delicious corn bread is made with buttermilk and canned corn, and baked in a loaf shape for easy slicing."

List of Ingredients

1-1/2 cups buttermilk
5 tablespoons butter or margarine, melted and cooled
2 large eggs
1-3/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can whole-kernel corn, drained


Recipe

Preheat oven to 375 degrees F. Grease 9-inch by 5-inch metal loaf pan. In medium bowl, with fork, mix buttermilk, melted butter, and eggs until blended. In large bowl, mix cornmeal, flour, sugar, baking powder, salt, and baking soda.

With fork, stir buttermilk mixture and corn into cornmeal mixture just until blended. Spoon batter into loaf pan, spread evenly.

Bake corn bread 40 to 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes, remove from pan and cool slightly on wire rack to serve warm. Or, cool completely to serve later. Cut into slices to serve