Buttermilk Corn Bread

A few days ago I had a full afternoon free and no plans. So I thought I would bake something to pass the time and use up some ingredients. This time I decided to use up the cornmeal from making polenta a few weeks ago and I made a buttermilk corn bread. 

Buttermilk Corn Bread 

1 stick cold butter - diced 

2 cups cornmeal 

3/4 cup flour 

6 tablespoons sugar 

1 tablespoon baking powder 

1 teaspoon salt 

1/2 teaspoon baking soda 

1 1/4 cup buttermilk 

1/3 cup sour cream 

2 eggs 

Preheat oven to 400 degrees. Grease an 8 by 8 pans with butter. In a food processor combine cornmeal, flour, sugar, baking powder, salt and baking soda and pulse a few times to combine. Add cubed butter and pulse for 30 seconds or until butter is cut into tiny pieces. In a large bowl mix together buttermilk, sour cream and eggs. Add the dry ingredients to the wet ones and mix until fully combined. Pour batter into prepared pan and bake for about 25 minutes. 

A few days later I still have a good amount of corn bread still left over. Hopefully I can come up with something to make out of the leftover cornbread before it gets too stale to salvage. So till next time, 

Keep Cooking Brooklyn!