Prep 5 mins
Cook 20 mins
This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
- 1⁄2 cup cornmeal (regular)
- 1⁄2 cup cornmeal, coarsely ground (corn grits or polenta)
- 1 cup flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
- 1⁄2 teaspoon baking soda
- 2 eggs
- 1⁄2 cup butter, melted
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.
Good recipe. The corn bread was very light and moist. Made for Recipe Tag.
It was easy to make and the texture was nice but it lacked sweetness