I've been searching for a good buttermilk cornbread recipe and found one that is better than the one we have in the cookbook. It is based on a recipe from the book, Ultimate Bread. Sorry I don't have photos. We ate all the chili and only have a few pieces of cornbread left.
Buttermilk cornbread
1 cup cornmeal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
2 Tb. sugar
1/2 tsp. salt
2 eggs, beaten
2/3 cup buttermilk
2/3 cup milk (powdered milk works fine)
2 Tb. butter, melted
Mix the dry ingredients and add the liquids. Don't stir the batter too much. Pour into a 9x9 pan and cook for 20-25 minutes in a 400-degree oven. You can grease the pan and put it in the oven for about 10 minutes to get hot before you pour in the batter. This makes a nice crust on the edge of the cornbread--nice unless your children don't eat any crusts.
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