Serve this fresh corn bread with honey or jam. Corn bread can be made ahead and frozen. It's delicious when toasted after thawing.
- Portion size 16 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup butter melted and cooled
- 3/4 cups corn kernels fresh or canned, drained
In large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda and salt. In smaller bowl, beat eggs blend in buttermilk and butter. Pour over dry ingredients. Sprinkle with corn and stir together just until evenly moistened.
Transfer batter to greased 9-inch (2.5 L) square cake pan and bake in 400°F (200°C) oven for 20 to 25 minutes or until corn bread is well risen and top springs back when lightly touched. Serve hot, cut in squares.