Southern Ladies Corn Bread

Sweet or not? Southern ladies—and gentlemen, as well—will never agree on which corn bread is best. That's why sugar is optional in this recipe. If you are serving your ribs with a sweet sauce, omit the sugar in this recipe. With naked or sour-sauced ribs, serve sweet corn bread.

• 3/4 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 tablespoons white cane sugar (optional)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 cup whole milk
• 1/2 cup buttermilk
• 3 tablespoons unsalted butter

Method Combine the cornmeal, flour, sugar (if using), salt, baking powder, and baking soda in a large bowl and stir to blend. In a separate bowl, lightly beat the egg. Add 1/2 cup of the milk and whisk until mixed, then add the buttermilk and whisk until mixed. Preheat the oven to 350ºF. Melt the butter in a medium cast-iron skillet over medium heat. Pour the liquid ingredients over the dry ingredients in the bowl. Pour the corn bread mixture into the skillet, then add the remaining milk without stirring. Bake for 25 minutes. Serve warm. Serves: 6 - 8 —From America's Best Ribs by Ardie A. Davis and Paul Kirk/Andrews McMeel Publishing  read book review and get more recipes more bread recipes         more chef and cookbook bread recipes

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