World’s Best Corn Bread
By Jane Rodmell, Cottage Life's Cottage Cook
The perfect quick bread to serve with eggs, chili, or southern-style barbecues. The butter in the batter is what makes this version so good.
Ingredients
1 1/2 cups corn meal (375 ml)
1 cup flour (250 ml)
1/3 cup sugar (75 ml)
1 tbsp baking powder (15 ml)
1 tsp salt (5 ml)
1 1/2 cups buttermilk (375 ml)
2 eggs, lightly beaten
3/4 cup butter, melted and cooled (175 ml)
Instructions
1. Combine dry ingredients in a large bowl.
2. Lightly beat together buttermilk, eggs, and melted butter. Stir quickly into corn meal mixture; don’t
overmix.
3. Pour batter into a greased 9" square (23-cm) baking pan. Bake at 400 °F (200 °C) until golden and a
toothpick inserted in the centre comes out clean, about 20–25 minutes. Serve hot.
Serves 8.
Cottage Tips:
- Add half a roasted red pepper, chopped, and/or 2 tbsp (30 ml) of jalapeño pepper to the batter.
- Other good additions: 1/2 cup (125 ml) grated Cheddar or Monterey Jack cheese and 1/2 cup (125 ml) cooked corn kernals.
- To make this quick bread even quicker, combine the dry ingredients ahead of time and store in a plastic bag.
- The corn bread can be wrapped well and frozen.
