Bread made from corn flour is considerably different than bread made from wheat flour. Corn flour bread has a different texture, and is sweet and moist with a bit of crunch. It's good for breakfast, but is especially delicious with a pot of hot chili.
Preheat the oven to 425 degrees F.
Place the corn flour, corn meal, baking powder, baking soda, sugar and salt in a large mixing bowl and stir to blend.
Break the egg into a small mixing bowl and beat it lightly with a fork. Add the buttermilk and mix well.
Stir the egg and milk into the dry ingredients and blend thoroughly.
Oil a bread pan and pour the batter into the pan.
Bake the bread for 25 to 30 minutes until it turns golden brown and a toothpick comes out clean when inserted into the middle of the loaf.
The corn bread batter can also be turned into corn cakes. Form the mixture into a thin cake, and fry it on a hot, oiled griddle. If you don't have corn flour, whole wheat flour can be substituted. However, don't attempt to substitute white flour. Add 2 tbsp. sun dried tomato pesto to the batter to make savory Italian corn bread. Whole milk can be substituted for buttermilk.