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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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With its pure flavor, this firm and simply seasoned flourless cornbread is perfect for use in stuffings. It's also delicious toasted, spread with butter, and drizzled with honey. Ingredients:
1 3/4 cups buttermilk |
5 large eggs |
2 tablespoons sugar |
1 1/2 teaspoons coarse kosher salt |
1 1/2 teaspoons baking powder |
3/4 teaspoon baking soda |
2 1/4 cups cornmeal |
3 tablespoons melted butter |
Directions:
1. Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
2. Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
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