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Moist-and-Easy Corn Bread

Not too sweet and just moist enough—this corn bread goes with anything! Try it with Spicy Oven-Baked Pepper Shrimp (page 69) and All-Day Beef Chili (page 122).

Recipe information

  • Yield

    serves 4 to 6

Ingredients

1

cup cornmeal

3

/4 cup all-purpose flour

3

tablespoons sugar

1

1/2 teaspoons baking powder

1

/2 teaspoon baking soda

1

/4 teaspoon salt

2

large eggs, lightly beaten

1

1/2 cups buttermilk

6

tablespoons unsalted butter, melted

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 425°F. Lightly grease an 8-inch baking dish.

    Step 2

    In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

    Step 3

    In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

    Step 4

    Bake for 20 to 25 minutes, or until the top is golden and a tester inserted into the middle of the corn bread comes out clean. Allow the corn bread to cool for 10 minutes before serving.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
Explore Bon AppétitSouthernAmericanCornmealButtermilkSideDinnerBrunchNut-FreeVegetarianBakingCookbooksEpicurious