This is a basic recipe that I have been using and enjoying for years. It is moist, a bit crunchy with a little hint of sweetness. Of course, coarsely ground corn flour is a must, it gives the crunchiness! The butter gives it a nice flavor, the buttermilk makes it soft and the eggs pull it all together … oh and I add a little sugar just enough to make it sweet. Serve it with a hearty soup or just have it as it is with some jam.

Please check out my recipe for my white chili soup (recipe).

RECIPE

Ingredients

• 1 cup corn meal, coarse ground
• 1 cup all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 Tbsp sugar
• 3 eggs, lightly beaten
• 1 stick (110 g) unsalted butter, melted
• 1 cup buttermilk
• 1 Tbsp lime juice

Method

• Preheat oven to 375 F.
• Mix the dry ingredients.
• Mix the wet ingredients.
• Gradually add the wet ingredients to the dry ingredients. Do not over-beat.
• Pour into a lightly greased 2 quart size baking pan. I like to let the mixture sit overnight or at least for a couple of hours.
• Bake in a pre-heated oven for 20 – 25 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean.
• Let the bread cool for 5- 10 minutes before cutting.
• Serve warm or at room temperature.

enjoy!

Recipe, text and photos by twincitiesherbs.