Name: Buttermilk Corn Bread
Cook time: 10 min
Total time: 1 hr
Yield: Makes about 7 cups coarsely crumbled
Ingredients: 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)

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)

Cooks' note:

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

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