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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Southern cornbread is denser and heartier than northern variations - you can add pat of butter and honey to this when you eat it. From The Onion Skin, December 2008. butter, cornmeal, all-purpose flour, salt, baking powder, baking soda, buttermilk, milk, egg, honey cvt Ingredients:
1 tbs. butter |
1 1/4 cups cornmeal |
1/2 cup all-purpose flour |
1 tsp. salt |
1 tsp. baking powder |
1/4 tsp. baking soda |
1/2 cup lowfat buttermilk |
1/2 cup lowfat milk |
1 egg |
2 tbs. melted butter |
1 tbs. honey |
Directions:
1. First, put 1 Tbs. butter in a 9? oven-proof skillet. Heat the oven to 400° and place the skillet in the oven to preheat.
2. In a large bowl,combine cornmeal with all-purpose flour, salt, baking powder,
3. and baking soda. Using a wooden spoon or whisk, stir to blend the ingredients.
4. In a medium bowl, combine buttermilk, milk, and 1 large egg. Whisk until blended. Slowly blend melted butter into the milk and egg mixture. Add honey.
5. Combine wet and dry ingredients. Carefully, using pot holders or oven mitts, take the
6. skillet out of the oven and gently tilt the pan to swirl the fat around the sides. The hot greased skillet will help make a crustier cornbread.
7. Pour the batter into the hot oiled skillet and spread evenly. Put the pan into the oven and bake at 400° for 30-40 min., or
8. until nicely browned. Serve this delicious cornbread with a hearty stew, like Hoppin? John, spicy chili or soup.
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