Nothing crazy here. Just your usual cornbread. It's not sweet and has a mild corn flavor. It's perfect for chili. Stir in kernels from one ear of corn if you like.
If you don't have buttermilk: use 1 1/2 cup milk but substitute 2 tablespoons for the milk with white vinegar. Set aside for 5 minutes before using. It will become tangy and thick.
Makes one 8" x 8" pan of bread.
1 cup cornmeal
3/4 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons melted butter
1 1/2 cups buttermilk
Heat oven to 425 degrees. Oil an 8" x 8" pan. Set aside.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon. Fold in melted butter, egg and buttermilk (corn kernels, if using) until flour is hydrated. Batter will be lumpy, it's ok, just don't over mix. Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Cool in pan 5 minutes.