Moist Northern Cornbread (Cornbread Buttermilk) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better! Ingredients:
1 1/4 cups yellow cornmeal |
3/4 cup all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 1/2 tablespoons powdered cultured buttermilk |
2 eggs |
1 1/3 cups milk |
3 tablespoons warm melted butter |
Directions:
1. Preheat oven to 425 degrees.
2. Melt butter in the microwave. Set aside to cool.
3. Mix together dry ingredients in one bowl.
4. Mix together milk and eggs in a second bowl.
5. Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
6. Fold in warm, melted butter.
7. Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
8. Bake 20 min for a 9x9 pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!
|
|