Buttermilk Corn Bread, Conran Cake Plate

Buttermilk Corn Bread

Another one of our favourite quick breads. It’s so good with soups, chili  or a main course salad. I love  baking with buttermilk as it provides such a nice flavour and crumb to the finished product.

Makes One 8 x 8” Pan

2 large eggs
¼ cup sugar
½ cup unbleached flour
½ cup wholewheat flour
2/3 cup cornmeal (preferable stone-ground)
2 Tbsp. wheat germ
2 tsp. baking powder
¼ tsp baking soda
¾ tsp. salt
1 cup buttermilk, well shaken
¼ cup butter, melted & cooled slightly

Preheat the oven to 400 F.

Butter and flour or spray with non-stick cooking spray, a 8 x 8 x 2” glass baking dish. Sift the flours together and measure out 1 cup. Sift the flour again with the cornmeal, baking powder, baking soda and salt; stir in the wheat germ. With a whisk, beat the eggs in a large bowl; add the sugar and mix well.

Add the dry ingredients to the egg mixture alternately with the buttermilk in 3 additions of each, combining well after each addition. Stir in the melted butter and pour the batter into the prepared baking dish. Place in the oven and bake for about 25 minutes or until a toothpick inserted in the centre comes out dry.

Cool slightly, cut into 16 pieces and serve warm.


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