Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.
Recipe information
Yield
Serves 12
Ingredients
1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 large eggs
Preparation
Step 1
Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended.
Step 2
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)
