Best Corn Bread
From the recipe box of travel writer Carole Terwilliger Meyers.
I liked to do the mixing for this by hand. The corn bread tastes best with butter and honey, and I always serve it with my Veggie Chili.
1 cup coarse-grind yellow cornmeal (I like Bob’s Red Mill)
1 cup buttermilk
Mix well, then let sit for 10 minutes.
¼ cup olive oil
Add, and mix together.
1 cup flour
1 tsp. baking powder
½ tsp. baking soda
3 Tbl. brown sugar
a pinch of salt
Add one at a time, and mix together. Put in buttered 9-inch square Pyrex pan.
375 degrees, 25 minutes.
Serves 4 to 6.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)