Buttermilk cornbread, a traditional quick bread favorite of Southeners.
1 cup all-purpose flour
1 cup white or yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons butter, melted
1 1/3 cups buttermilk
1 large egg
- Preheat the oven to 425°F (220°C). Butter an 8-inch square baking pan; set aside.
- In a bowl stir together flour, cornmeal, sugar, baking powder and baking soda.
- In a small bowl, stir together butter and buttermilk; with an electric mixer at low speed, beat in egg. Pour liquid all at once into flour mixture and stir only until combined. Do not overmix.
- Pour batter into prepared pan and bake for 30 minutes or until golden.
Makes 8 servings.