CORN Bread
- 10m Prep Time
- 30m Cook Time
- 50m Ready In
A classic corn bread that pairs perfectly with chili and meat dishes. Leftovers are excellent with breakfast eggs.
Ingredients
- 1.23 ml baking soda
- 355 ml buttermilk
- 473 ml cornmeal
- 44.4 ml lard
- 4.93 ml salt
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 49.2 mg
- Iron: 0.96 mg
- Magnesium: 38.9 mg
- Phosphorus: 102 mg
- Potassium: 140 mg
- Zinc: 0.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.23 ml baking soda
- 355 ml buttermilk
- 473 ml cornmeal
- 44.4 ml lard
- 4.93 ml salt
Let's Cook
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Step 1.
Preheat your oven to 350°F. Grease an 8-inch square baking pan with butter, oil, or lard.
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Step 2.
In a small bowl, dissolve ¼ teaspoon baking soda in 1½ cups buttermilk. Stir until fully combined and slightly frothy.
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Step 3.
In a large mixing bowl, combine 2 cups cornmeal and 1 teaspoon salt. Add the buttermilk mixture, 3 tablespoons lard (softened or melted), and about 1 cup water. Stir until just combined; the batter should be thick but pourable. If it seems too stiff, add a little more water, a tablespoon at a time, until it reaches a consistency that spreads easily.
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Step 4.
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Step 5.
Let the corn bread cool in the pan on a wire rack for at least 10 minutes before cutting into squares. Serve warm or at room temperature.