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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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This recipe is from Southern Living magazine, January 2006. Excellent cornread! Delicious! Ingredients:
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon cayenne pepper |
1 1/4 cups buttermilk |
1/4 cup butter, melted |
1 large egg |
1 tablespoon vegetable oil |
Directions:
1. Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring until just moistened.
2. Heat cast-iron cornstick pans in a 450 degree oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.
3. Bake at 450 degrees for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.
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