Buttermilk corn bread

I start trying out Bernard Clayton's recipes in his book of breads. Then I discover how easy his recipes are. As he puts it, "Baking bread is a relaxed art." Here is a bread that I really like for dinner.

Recipe: Buttermilk corn bread (for 4)

Ingredients:
- 1 cup King Arthur all purpose white flour
- 1 cup Bob's Red Mill whole grain corn flour, stone ground
- 1 tp kosher salt
- 1+1/4 tp baking soda
- 4 TB buttermilk powder (make 1 cup of buttermilk when added with 1 cup water)
- 2 eggs
- 2 TB unsalted butter, melted
- 1 cup water

Procedure:
1. Mix all the dry ingredients (white flour, corn flour, salt, baking soda and buttermilk powder) in a medium bowl.
2. Melt butter.
3. Beat 2 eggs with water and melted butter to form a mixture.
4. Preheat oven to 450F. While the oven is heating up, grease a 9"x9" tin pan with shortening. Then,
in a large bowl, mix the dry ingredients with the wet ingredients. Stir to form a thick and smooth batter. The batter needs not be fully homogenous, as long as the lumps are very small.
5. Pour the batter into the greased pan. Place in middle rack of the preheated oven.
6. Bake uncovered at 450F for 30 minutes, but may be less. Bread is done when a toothpick pierced into the center comes out clean. The top of the bread should be nicely browned.
7. Turn bread out. Cut and serve hot. If not served immediately, allow it to cool on a cooling rack. Serve warm.

Results:
5:55pm, mixing the batter:

6:01pm, texture of the batter when done and poured into greased pan:

6:03pm, batter ready to bake:

6:22pm, corn bread baked 19 minutes:

6:26pm, bottom of the corn bread:

6:26pm, height of the corn bread:

6:46pm, interior of the corn bread:

A bite:

Observation:
This bread uses baking soda as the rising agent because of the acidity in the buttermilk.

I really love the fact that this bread is not quite sweet. No sugar is added in the recipe. Any sweetness must come from the corn itself.