Nothing makes a home smell better than the enticing aroma of fresh baked bread. Try this terrific corn bread recipe from Karel's kitchen.
1 ½ cups sugar
1 stick unsalted butter, room temperature
3 large eggs, room temperature
2 cups buttermilk
1 1/2 cups yellow cornmeal
1 cup plus 3 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
Preheat oven to 400°. Butter baking dish. Beat sugar and butter in large bowl until blended. Add eggs and beat until combined. Beat in buttermilk and cornmeal. Sift flour, baking powder and salt into small bowl. Add to cornmeal mixture; stir just until blended. Don’t over mix. Should resemble a cake batter consistency.
Bake until bread is golden brown about 35 minutes. Transfer dish to rack and cool corn bread slightly. Serve warm or at room temperature.
**If you like, you can add grated cheddar cheese and/or green chilies and/or cooked bacon. Add cooked bacon to batter prior to cooking.
Note: You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup whole milk. Allow it to sit for 5-7 minutes.