Buttermilk Corn Bread

In some parts of the country, cornbread, along with a bowl of well-seasoned boiled greens, can sustain life. From the stone-ground mills in North Carolina, down through Central and South America and the Caribbean in the New World, across the Atlantic to southern and eastern Europe in the Old World, down through sub-Saharan Africa, around the Horn, across the Indian Ocean right on through to East Asia, there’s hardly a culture or country that doesn’t make good use of ground corn in its national cuisine. Here’s a simple version using buttermilk and cornmeal—a crisp crust and a good corn flavor. Great with a bowl of soup or some soft scrambled eggs for a quick supper—one that has the kitchen smelling great.

• Melt 2 tblsp butter in 8″ X 11″ glass baking dish in 425’ oven until just starting to brown—remove from oven
• Whisk together 1 cup flour, 2 cups yellow cornmeal, 3 tsp baking soda, 1 heaping tblsp sugar, and 1 tsp salt
• In another bowl whisk together 3 eggs, 1 cup buttermilk (a scant cup of milk and 1 tblsp vinegar can replace buttermilk), a 14 or 15 oz. can of creamed corn, and 4 tblsp melted butter 
• Stir wet into dry ingredients until just mixed
• Pour mixture into hot butter in glass pan and bake for 20-25 minutes at 425’—center will spring bake when pressed lightly

The Kitchen Hive