Buttermilk Corn Bread #2 Recipe
Yield: 8 -9 servingRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1 cup: Yellow cornmeal,
1/4 cup: Sugar,
1 tsp: Baking soda,
3/4 tsp: Salt,
1 cup: Low fat buttermilk,
2 Large: eggs,
Directions:
Preliminary: Preheat oven to 400 degrees.
1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt.
2. In a separate bowl, using a fork, beat buttermilk and eggs to
blend. Add egg mixture to dry ingredients; mix just to moisten. pour
into an 8-inch square or 9-inch round nonstick cake pan.
3. Bake in preheated oven until bread springs back when gently
pressed in center, 20-22 minutes. Cut into squares or wedges. Serve
warm.
Contributor: Sunset Magazine
Source from luhu.jp
1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt.
2. In a separate bowl, using a fork, beat buttermilk and eggs to
blend. Add egg mixture to dry ingredients; mix just to moisten. pour
into an 8-inch square or 9-inch round nonstick cake pan.
3. Bake in preheated oven until bread springs back when gently
pressed in center, 20-22 minutes. Cut into squares or wedges. Serve
warm.
Contributor: Sunset Magazine
Source from luhu.jp