Basic Buttermilk Cornbread
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You can use this cornbread for just eating or for stuffing. A variation of this cornbread is Corny Buttermilk Cornbread. INGREDIENTS 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons sugar, or to taste 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1-1/4 cups buttermilk 4 tablespoons unsalted butter, melted and cooled Preheat oven to 425 degrees. Generously butter a 9-inch square pan. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl; whisk together. In a small bowl, whisk together the eggs, buttermilk and melted butter. Add the buttermilk mixture to the dry mixture; stir just until combined. Heat the prepared pan in the oven for 2 to 3 minutes, or until hot, but don't let the butter burn. Add the batter, spreading evenly. Bake in the middle of the oven for about 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. (If in doubt, use a cake tester inserted in the middle.) Remove from the oven and cool for 5 minutes, then turn out onto a rack and cool a little longer. Serve warm or at room temperature. NOTE - If you are going to use the cornbread for stuffing, let it cool completely. FOR STUFFING: - Use only 2 tablespoons of sugar.