E.z. Corn Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
1 cup: Stone-Ground Cornmeal,
1 cup: All-Purpose Flour,
1/2 cup: Sugar,
2 1/2 tsp: Baking Powder,
1/4 tsp: Salt,
1 cup: Buttermilk,
6 tbsp: Unsalted Butter, melted
1: Egg, slightly beaten
Directions:
Preheat oven to 400oF. Grease a 9x9" baking pan. Stir dry ingredients
together in a bowl. Stir in buttermilk, butter and egg and mix
gently. Pour batter into prepared pan, set on middle rack of oven,
and bake for 25 minutes. Corn bread is done when center edges are
lightly browned and knife inserted in center comes out clean. Cut
into 3x3" squares to serve.
Variation: Spoon batter into 10 greased muffin cups and bake for
about 20 minutes.
Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine
Smith
Source from luhu.jp
together in a bowl. Stir in buttermilk, butter and egg and mix
gently. Pour batter into prepared pan, set on middle rack of oven,
and bake for 25 minutes. Corn bread is done when center edges are
lightly browned and knife inserted in center comes out clean. Cut
into 3x3" squares to serve.
Variation: Spoon batter into 10 greased muffin cups and bake for
about 20 minutes.
Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine
Smith
Source from luhu.jp
Tags
: breads