Buttermilk Cornbread
Ingredients
- 2 Tbsp vegetable oil
- 1 cup yellow cornmeal
- 1 Tbsp all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
Instructions
Heat oil in an 8" cast iron skillet or muffin pans in a 450 F. oven for 5 min. Combine cornmeal and next 4 ingredients in a medium bowl; make a will in the center of the mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake at 450 F. for 20 min. or until golden. Yield - 6 - 8 servings
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GayleeDee
Dec 18, 2009
This was very wet it did not cook up very bread-like, more eggy, doughy and flat. Perhaps the home-made buttermilk was to blame.
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