Buttermilk cornbread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Cornmeal |
| ¼ | cup | Sugar |
| 1 | tablespoon | Double-acting baking powder |
| 1 | teaspoon | Baking soda |
| 1 | Egg | |
| 1⅓ | cup | Buttermilk |
| 3 | tablespoons | Butter; melted |
Directions
Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.
NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking.
Recipe by: Elizabeth Powell
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997
Related recipes
- Basic corn bread
- Basic cornbread
- Buttermilk bread
- Buttermilk corn bread
- Buttermilk corn bread #2
- Buttermilk corn bread+
- Buttermilk cornbread dressing
- Buttermilk skillet double cornbread
- Buttermilk soda bread
- Buttermilk spoon cornbread
- Buttermilk-cornmeal biscuits
- Cornbread without buttermilk
- Danny gaulden's buttermilk cornbread
- Good corn bread
- Improved cornbread
- Low-fat buttermilk cornbread
- Perfect corn bread
- Skillet-sizzled buttermilk cornbread
- Southern buttermilk cornbread
- Sweet corn bread