Corn bread is one of my favorite quick and easy to make bread. Buttermilk is a wonderful ingredient for making corn bread because it adds tanginess and richness, and it also makes the cornbread lighter because the acid in the buttermilk gives the baking powder an added boost.
Be sure to give the buttermilk a good shake before you measure it out. We do this because buttermilk can separate when it sits in the fridge for a while and we want the fat to be nicely blended.
- Preheat oven to 400° F.
- Sift together the flour, cornmeal, baking powder, and salt.
- In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.
- Thoroughly grease and flour a 9" × 9" baking pan. Or you could use a nonstick baking pan or one of those flexible silicone pans, or even a cast-iron skillet.
- Add the buttermilk mixture to the flour and cornmeal mixture and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. You don't want to overmix the batter.
- Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your baking pan and transfer it to the oven.
- Bake until the top is lightly golden brown, about 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the corn bread starts to pull away from the pan.