Buttermilk Corn Bread

1. 1

   Preheat the oven to 400.

2. 2

   Grease an 8-inch-square baking pan with 1/2 tablespoon of oil.

3. 3

   In a bowl, whisk the cornmeal, salt, baking powder and baking soda.

4. 4

   In another bowl, whisk the buttermilk with the eggs, honey and the remaining 2 tablespoons of oil.

5. 5

   Stir the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.

6. 6

   Scrape the batter into the prepared pan and bake until the corn bread is golden brown and springy to the touch, about 20 minutes.

7. 7

   Turn the corn bread out onto a rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.