When I was growing up we always had biscuits for breakfast, and corn bread for supper, , we didn't call it dinner like it is commonly referred to now, and this recipe is one that my mama made with buttermilk, she had other recipes, but this is the one she used to make the Buttermilk Corn Bread. We loved it hot from the wood stove, with butter, we had it with greens and beans, Peas, & Smothered cabbage, a staple in the South. These were vegetables grown in our garden.
PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
I prefer to use yellow cornmeal to white, just a personal preferance.