Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup yellow, white, or blue cornmeal

  3. 2-4 tablespoons sugar

  4. 1 teaspoon baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 2 beaten eggs

  8. 1 cup buttermilk

  9. 2 tablespoons cooking oil

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry mixture. In a medium mixing bowl combine eggs, buttermilk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just till moistened. (The batter should be lumpy.) For corn bread, pour batter into a lightly greased 8x8x2-inch baking pan. Bake in a preheated 425 degrees F oven for 20 to 25 minutes, or till a wooden toothpick inserted near the center comes out clean. Remove from oven and cool slightly. For corn sticks, spoon batter into well-greased corn stick pans, filling the molds two-thirds full. Bake in a preheated 425 degrees F oven for 12 to 15 minutes, or till golden brown. Remove from oven and cool slightly on a rack.


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