Classic Corn Bread

Let's Cook

1. Step 1.

   Preheat your oven to 350°F. Grease an 8-inch square baking pan with butter, oil, or lard.

2. Step 2.

   In a small bowl, dissolve ¼ teaspoon baking soda in 1½ cups buttermilk. Stir until fully combined and slightly frothy.

3. Step 3.

   In a large mixing bowl, combine 2 cups cornmeal and 1 teaspoon salt. Add the buttermilk mixture, 3 tablespoons lard (softened or melted), and about 1 cup water. Stir until just combined; the batter should be thick but pourable. If it seems too stiff, add a little more water, a tablespoon at a time, until it reaches a consistency that spreads easily.

4. Step 4.

   Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Step 5.

   Let the corn bread cool in the pan on a wire rack for at least 10 minutes before cutting into squares. Serve warm or at room temperature.