Traditional Corn Bread

As well as being richly flavored and textured, corn bread is one of the quickest and easiest hot breads to put on the table.

• 11⁄2 cups cornmeal • 1⁄2 cup all-purpose flour • 2 teaspoons baking powder • 1⁄2 teaspoon baking soda • 1⁄2 teaspoon salt • 2 tablespoons sugar • 2 eggs • 1 cup buttermilk • 3 tablespoons vegetable oil

By Carol Taylor

Generously grease an 8” or 9” cast-iron skillet or square baking pan. Place pan in oven, and preheat to 400° F. In a large bowl, stir together dry ingredients; set aside. In a medium bowl, lightly beat eggs, then stir in buttermilk and oil. Add wet ingredients to dry, stirring quickly just until combined. Remove pan from oven, and pour batter into it. Bake 20-30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes in the pan before serving.

Variations: Add 2 tablespoons chopped fresh dill or 1 tablespoon chopped fresh basil to wet ingredients.