Corn bread is the best food in history, IMO. Here's my recipe, which is really just my mom's, which may be her mom's, etc. It's very simple, and ridiculously good. This is the Southern "soda 'n' buttermilk" goodness, not that fluffy cakey stuff with baking powder and flour. :)
NOTE: as with anything with only a few ingredients, ALL of them matter greatly. You MUST use good corn meal. Don't buy Gold Brick or whatever the cheap national-brand crap is. Get a good local corn meal... here in the Houston area, I buy Lamb's, it's the best I've had by far. Bob's Red Mill is another decent option, but you need to find at least medium and maybe even a fine grind... the coarse stuff makes for lousy corn bread.
You also need the right buttermilk, I try to buy Borden Country Style or whatever it is. It's Borden, it has the word country in it, and it has a green label. YMMV. As much as I love organics, I've found organic buttermilk to product bizarre corn bread results. Avoid.
- 1 1/2 (1.5) cups good corn meal
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/3 (1.333) cups buttermilk
- 2 eggs
- 1/3 cup oil, preferably safflower, peanut is 2nd choice
Preheat the oven to 475. Combine the corn meal, salt, and soda. Preheat the oil in your pan in the oven. Whisk/beat the 2 eggs into the buttermilk, and combine thoroughly with the dry stuff. When the oil is hot, pour all but a tiny bit into the batter and stir vigorously until it's combined. Pour the batter into the pan. Bake for 18 minutes at 475 degrees, or adjust as needed for your pan/oven/altitute/sunspots/etc.
EAT WITH BUTTER IMMEDIATELY. And maybe some bacon.