The best delicious Buttermilk Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Corn Bread recipe today!
Hello my friends, this Buttermilk Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Buttermilk Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Buttermilk Corn Bread.
What Makes This Buttermilk Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buttermilk Corn Bread.
Ready to make this Buttermilk Corn Bread Recipe? Let’s do it!
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1 c All-purpose flour
3/4 c Yellow cornmeal
1 1/2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Buttermilk
2 lg Eggs; beaten lightly
1/2 Stick unsalted butter;
-melted and cooled
; (1/4 cup)
1/2 ts Crumbled dried sage
Into a large bowl sift together the flour, the cornmeal, the baking
powder, the baking soda, and the salt, add the buttermilk, the eggs,
the butter, and the sage, and stir the batter until it is just
combined. Pour the batter into a well-buttered 8-inch-square baking
pan and bake the corn bread in the middle of a preheated 425F. oven
for 30 to 35 minutes, or until a tester comes out clean. Let the corn
bread cool in the pan for 5 minutes, invert it onto a rack, and let
it cool completely. (If using the corn bread for stuffing, crumble it
coarse into a shallow baking pan and toast it in the middle of a
preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or
until it is dried and deep golden.)
Makes about 3 cups.
Yields
1 servings
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