Buttermilk Corn Bread

This is a fast and easy corn bread recipe that my family really loves. My daughter loves to whip it up while I work on the rest of dinner.

Buttermilk Corn Bread
makes 9 servings

1 cup all-purpose flower
1 cup yellow cornmeal
2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup (1 stick) butter, melted
2 eggs, beaten

1. Preheat the oven to 350 degrees. Grease an 8x8 baking pan or generously grease a 9 inch cast iron skillet.

2. Combine the flour, cornmeal, sugar, baking soda, and salt in a large bowl.

3. Combine the buttermilk, butter, and eggs in a medium bowl and mix well. Add to the flour mixture and stir just until blended. Do not overmix.

4. Scrap the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and the center feels firm when pressed.

We love this with chili!