Do you want to impress the friends and family with a nice warm bread to go with those steaks you’re grilling?
This is a recipe from my cookbook, The Cottage Cook Book. It takes ten minutes to mix up and twenty to twenty-five minutes in the oven.
Serve it warm on a wooden cutting board, and I can guarantee your dinner guest will ask you to make it again.
Old Fashion Corn Bread
1/4 cup salted butter at room temperature
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoons coarse salt
1/2 teaspoon baking soda
1 cup buttermilk
Preheat oven to 400 degrees.
Butter a 9-inch round spring-loaded baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, butter, and eggs. Add to flour mixture and stir just until combined.
Pour into baking pan and tap the sides of pan to remove air bubbles.
Bake, 20 to 25 minutes. inserted toothpick in the center at 20 minutes if it comes out clean, the cornbread is cooked. If still tacky put back in the oven for 5 minutes and check again. Cooking times vary per oven. Remove side of the pan and let cool for 15 minutes before serving.