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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Have been making this version of cornbread for a while. Makes a big difference in outcome if you use milk instead of buttermilk. Buttermilk makes it rise better. Ingredients:
1c all-purpose flour |
1c yellow corn meal |
2/3c white sugar |
1t salt |
3 1/2t baking powder |
1 egg |
1/4 c buttermilk powder |
1/3c vegetable oil |
1 c water |
Directions:
1. Preheat oven to 400*. Spray or grease a 9 round cake pan and line bottom with parchment paper.
2. In a large bowl combine dry ingredients, whisk well.
3. In another bowl combine wet ingredients, whisk well.
4. Add wet to dry ingredients and mix until just combined. Pour into prepared pan.
5. Let rest for 5 minutes before baking.
6. Bake in preheated oven for 20 to 25 minutes or until toothpick inserted comes out clean.
7. You can use an 8 square cake pan. Up the temperature to 425*F and bake for 25 to 30 minutes and do the toothpick thing.
8. You may reduce the sugar content to 1/4 c if you like.
9. If you don't have buttermilk powder (available at Walmart), sub 1c buttermilk and don't use the 1c water.
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