BUTTERMILK CORNBREAD

[Buttermilk Cornbread]
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SERVES 8 to 10

This southern cornbread recipe may be used for stuffing or just for eating. It is quick and very easy. See the notes below for a healthier version. And, for a nice variation, check out the Corny Buttermilk Cornbread.

INGREDIENTS

1 cup yellow cornmeal

1 cup all-purpose flour

3 tablespoons sugar

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 (1/2 stick) unsalted butter, melted and cooled, more for greasing the pan

Preheat oven to 425° F. 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 butter. Add the buttermilk mixture to the dry mixture; stir just until combined. Heat the pan in the oven for 2 or 3 minutes, or until it is 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 it out onto a rack and cool a little longer. Serve warm or room temperature.

Notes: If using the cornbread for stuffing, let it cool completely. For stuffing, I use only 2 tablespoons of sugar. This may also be baked in a 8-inch square pan for a thicker bread. It will take a little longer to bake.

Healthier Version: Substitute 1/2-cup each whole wheat pastry flour and white whole wheat flour for the one cup all purpose flour. A sugar substitute, such as Splenda, may be used, as well as nonfat or low fat buttermilk. Substitute 2 tablespoons canola oil for half of the butter. Spray the baking pan with canola spray.

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