This is one of the easiest corn breads you will ever make. It is from the Ballymaloe Bread Book. I have been making a load of bread lately, both in the oven and in the bread machine.
YELLOW MEAL GRIDDLE BREAD
4 oz yellow corn meal
good pinch of salt
1/4 teaspoon soda, finely sifted
6 fluid oz buttermilk
knob of butter
Put the corn meal, salt and soda in your bowl and add the buttermilk. Beat the mixture well with a wooden spoon for 4 to 5 minutes. Thoroughly heat a non-stick pan, then add the knob of butter. Carefully pour the batter into the pan. Cook for 4 to 5 minutes, when little bubbles begin to form on the surface of the batter, it is ready to be turned over. Gently and carefully flip the bread over. Cook for a further 3 minutes. Cut into slices and serve with soft butter and crispy bacon.