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)
Cooks' note:
corn bread can be made and crumbled 3 days ahead and kept in a sealed plastic bag at room temperature.
Recipe information
Total Time
1 hr
Yield
Makes about 7 cups coarsely crumbled
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)
Preparation
Step 1
Preheat oven to 425°F.
Step 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.
Step 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.
