Active Time

　　10 min

　　Total Time

　　1 hr

　　This corn bread is less moist than others, but it's perfectly delicious for eating, especially when spread with butter.

　　Active time: 10 min Start to finish: 1 hr (includes cooling)

　　

Ingredients

Makes about 7 cups coarsely crumbled

　　1 cup all-purpose flour

　　3/4 cup yellow cornmeal

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup well-shaken buttermilk

　　2 large eggs

　　1/2 stick (1/4 cup) unsalted butter, melted and cooled

　　1/2 teaspoon finely chopped fresh sage (optional)

　　

Step 1

Preheat oven to 425°F.

　　

Step 2

Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.

　　

Step 3

Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.

　　Cooks' note:

　　corn bread can be made and crumbled 3 days ahead and kept in a sealed plastic bag at room temperature.