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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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An old cornbread recipe originating in Arkansas Ingredients:
2 eggs |
2 cups buttermilk |
1 teaspoon baking soda |
2 cups cornmeal |
1 teaspoon salt |
Directions:
1. Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.
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