BEST CORN BREAD
From the recipe box of travel writer Carole Terwilliger Meyers.
Follow her Travels With Carole blog.
I like to do the mixing for this by hand. The corn bread goes best with butter and honey, and I always serve it with my Veggie Chili.
1 cup coarse-grind yellow cornmeal (I like Bob’s Red Mill)
1 cup buttermilk
Mix well, then let sit for 10 minutes.
¼ cup olive oil
In a separate bowl, whisk together, then add in to cornmeal mix.
1 cup flour
1 tsp. baking powder
½ tsp. baking soda
3 Tbl. brown sugar
a pinch of salt
In yet another bowl, mix together, then mix in to cornmeal mix. Put in greased 9-inch square Pyrex pan.
375 degrees, 25 minutes.
Serves 4 to 6.