There's something truly comforting about a warm piece of traditional homestyle corn bread. This recipe is a perfect blend of slightly sweet and savory, making it a wonderful addition to any meal. Whether you're serving it with a hearty chili or enjoying it as a snack, this corn bread is sure to become a favorite in your home.
The star of this recipe is cornmeal. It gives the bread its distinctive gritty texture and corn flavor. You'll want to use a medium or fine grind for the best consistency. The all-purpose flour helps give the bread a lighter texture, ensuring it's not too dense. A bit of granulated sugar adds a subtle sweetness that balances the savory notes. The baking powder is our leavening agent, making sure your corn bread rises nicely in the oven. Don't overlook the salt; it enhances all the flavors. Using buttermilk not only adds a tangy depth but also helps keep the bread moist. Eggs provide structure and richness, while the unsalted butter adds a creamy richness and helps with moisture.
This corn bread is perfect alongside a bowl of chili or hearty stew. It also pairs beautifully with barbecue dishes like ribs or pulled pork. For a simple snack, enjoy a warm slice with a pat of butter and a drizzle of honey.
First, you'll want to get your oven preheated to 400°F (200°C). Trust me, having the oven ready to go is key for baking. Grease your 8-inch square baking pan with a bit of butter or non-stick spray to ensure your corn bread releases easily when done.
Next, grab a large bowl and whisk together your dry ingredients: the cornmeal, flour, sugar, baking powder, and salt. It's important to whisk well to break up any lumps, ensuring an even mix.
In a separate bowl, whisk together the wet ingredients. Start with the buttermilk and eggs, then drizzle in the melted butter while whisking, so it combines smoothly without solidifying.
Now, pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to over-mix, or you'll end up with tough bread. Pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 20-25 minutes. You'll know it's done when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before slicing. This brief cooling period helps it set up nicely, making it easier to cut without crumbling.
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