You can make cornbread with buttermilk or regular milk and you only have to adjust the leavening agents. With regular milk, use baking powder and/or eggs and with buttermilk, add baking soda. You only need to remember the number "1" then "2" when making cornbread and you'll remember the ingredients.
- 1 cup of flour
- 1 cup of cornmeal
- 1 teaspoon of salt
- 1 teaspoon of sugar (you can increase this if you like sweet cornbread)
- 1 teaspoon of baking powder
- 2 eggs
- 2 Tablespoons of oil
- Milk or buttermilk, about a cup
Or... 3 eggs and no baking powder, or 2 teaspoons of baking powder and one egg, or 3 teaspoons of baking powder and no eggs. Cornbread with no eggs makes a more crumbly bread, but it's good, anyway.
If you want to use buttermilk, add 1 teaspoon of baking soda to the dry ingredients.
Mix all of the dry ingredients together very well, then beat the eggs in the oil and add them. Add milk a little at a time, stirring, until the mixture is not too thin, but pourable with a little help. Oil a pan lightly and add the mixture. Bake at 400 degrees for 20 to 30 minutes, until the top is lightly browned.