Buttermilk Corn Bread

By sadams1001

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup well-shaken buttermilk
• 2 large eggs
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 1/2 teaspoon finely chopped fresh sage (optional)

Details

Servings 7
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 425°F.

Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.

Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.

Cooks' note: corn bread can be made and crumbled 3 days ahead and kept in a sealed plastic bag at room temperature.