I love the sweet cornbread recipe I have posted but sometimes it just isn’t the right kind of cornbread. I came across this recipe and decided to try it. It’s a very good basic cornbread. I love that it’s made in a loaf pan ~ which makes it just a little different.
Buttermilk Cornbread Loaf
1 cup stone-ground cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
1 1/4 cups buttermilk
4 tbsps melted butter
Preheat oven to 400º and grease and flour an 8×4 loaf pan.
Stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
In another bowl, whisk the buttermilk, eggs, and melted butter until well mixed.
Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not overmix.
Spoon the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Makes 1 loaf.
Source: Tasting the Hamptons