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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Cooking in the New South. A little lighter than most corn bread recipes. Can be made with white or yellow corn meal. If you don't have buttermilk handy, adding 1 tsp vinegar to regular milk and letting it curdle for about five minutes will have a similar effect. Ingredients:
1 cup flour |
1 tablespoon baking powder |
1/4 teaspoon baking soda |
1 teaspoon salt |
1 cup cornmeal |
1 egg |
1 1/2 cups buttermilk |
4 tablespoons butter, melted |
Directions:
1. Preheat oven to 425 degrees. Stir together dry ingredients. Whisk egg into milk, and add to dry ingredients, blending just enough to remove lumps. Stir in optional melted butter. Pour into 9-inch square or round baking pan and cook until the sides separate a little from the pan and the top is light brown, about 25 minutes. Serve hot with softened butter. Yum!
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