Fill a home with the scent of fresh bread

By Metro Creative

The scent of freshly baked bread can fill a home and instantly draw the interest of that home’s inhabitants. Such is the case with the following recipe for “Buttermilk Cornbread” from Linda Collister’s “Quick Breads” (Ryland, Peters & Small).

Buttermilk Cornbread

Serves 6 to 8

1 cup fine yellow cornmeal, preferably stone-ground

1 cup unbleached all-purpose flour

1½ teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 extra-large egg

4 tablespoons melted butter

3 tablespoons honey

1 cup buttermilk

Preheat the oven to 400 F.

Put the cornmeal, flour, baking powder, baking soda, and salt in a large bowl, and stir with a wooden spoon until thoroughly mixed.

In a separate bowl, beat the egg with the melted butter, honey and buttermilk. Stir into the dry ingredients to make a thick, smooth batter. Transfer the mixture to the prepared pan and spread evenly.

Bake for 15 to 20 minutes until golden and a toothpick inserted into the center comes out clean. Turn out onto a bread board, cut into large squares and serve warm.