More Great Recipes: Bread

Buttermilk Corn Bread

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Member since 2006

Serves | Prep Time | Cook Time


1 1/3 cups flour, all purpose
1 1/3 cups white corn meal
2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 tbsp sugar (optional)
1 1/3 cups buttermilk
8 tbsp butter (1 stick)
2 lg eggs
1 tbsp olive oil (optional)
1 tbsp sour cream (optional)
1/4 cup jalapeños, diced
2 oz cheddar cheese (sharper is better) in small crumble or dice

Preheat oven to 375F. Butter or oil a 8" baking pan, set aside. Sift flour, corn meal, baking soda, baking powder salt (and sugar if desired) together. Whisk together the buttermilk, melted butter and the eggs (and olive oil and sour cream if moister bread desired). Add the dry ingredients to the liquid and stir just to blend well. Add jalapeños and cheddar cheese if desired and fold into batter.

Pour the batter into the prepared pan and bake about 30 minutes until golden brown around the edges, or until tester inserted into the middle of the bread comes out clean. Cool in the pan on a rack for a few minutes then cut into squares

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