Buttermilk Spoon Cornbread Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Boiling Water,
1 tsp: Baking Soda,
1 cup: White Cornmeal,
3/4 tsp: Salt,
1: Egg,
1/2 cup: Milk,
1 tbsp: Butter,
1 cup: Buttermilk,
Directions:
Preheat the oven to 350 degrees. Use a heavy cast iron skillet. Thoroughly
grease the skillet with bacon drippings. Prewarm the skillet in the oven -
it MUST be HOT! Pour the BOILING water over the cornmeal. Mix well and cool
slightly. In a separate bowl, combine the egg, butter, buttermilk, baking
soda and salt. Beat well. Add to the cornmeal. Pour the batter into the HOT
skillet. Bake for an hour. Periodically baste the top of the bread with the
milk.
From Joel Erhlich 3/23/95. U/l to NCE by Burt Ford 1/98 untried by me, but
Joel is a master baker.
Posted to MM-Recipes Digest by "Rfm" on Oct 07, 98
Source from luhu.jp
grease the skillet with bacon drippings. Prewarm the skillet in the oven -
it MUST be HOT! Pour the BOILING water over the cornmeal. Mix well and cool
slightly. In a separate bowl, combine the egg, butter, buttermilk, baking
soda and salt. Beat well. Add to the cornmeal. Pour the batter into the HOT
skillet. Bake for an hour. Periodically baste the top of the bread with the
milk.
From Joel Erhlich 3/23/95. U/l to NCE by Burt Ford 1/98 untried by me, but
Joel is a master baker.
Posted to MM-Recipes Digest by "Rfm"
Source from luhu.jp
Tags
Bread