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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 7 |
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This corn bread is less moist than others, but it's perfectly delicious for eating, especially when spread with butter. Active time: 10 min Start to finish: 1 hr (includes cooling) Ingredients:
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup well-shaken buttermilk |
2 large eggs |
1/2 stick (1/4 cup) unsalted butter, melted and cooled |
1/2 teaspoon finely chopped fresh sage (optional) |
Directions:
1. Preheat oven to 425°F.
2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
3. Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.
4. Cooks' note: corn bread can be made and crumbled 3 days ahead and kept in a sealed plastic bag at room temperature.
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