Name: Buttermilk Corn Bread
Yield: Makes 10 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 1/2 cups buttermilk; 2 large eggs; 2 cups yellow cornmeal; 1 cup unbleached all purpose flour; 1/2 cup sugar; 4 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon ground black pepper

Make this bread, which is used in the Southwest Corn Bread Stuffing with Corn and Green Chilies and Southern Corn Bread Stuffing with Smoked Ham and Yams recipes, at least one day and up to two days ahead of time.

Recipe information

Yield
Makes 10 servings

Ingredients

1/2 cup (1 stick) unsalted butter

1 1/2 cups buttermilk

2 large eggs

2 cups yellow cornmeal

1 cup unbleached all purpose flour

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ground black pepper

Preparation

Step 1
Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.
Step 2
Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.

TagsCornbread Bread American Buttermilk Dairy Cornmeal Flour Side Lunch Dinner Nut Free Vegetarian Quick Easy Make Ahead Baking Bon Appétit

Recipe notes

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