1 c. flour (works with white, half whole wheat andhalf white or all whole wheat)
1 c. yellow cornmeal
1/2 c. sugar
1 Tbs. baking powder
1/2 tsp. salt
2 large eggs
1 c. buttermilk (You can store dry Buttermilk and always have it on hand)
4 Tbs. unsalted butter, melted (or soft shortening)
Preheat oven to 400 degrees. Grease a 9 inch spring form pan or pie plate. Combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and butter. Add to dry ingredients and stir with a large spatula until blended, using no more than 15-20 strokes. Spoon batter into pan. Bake for 25 minutes, or until golden around the edges and center of bread tests done. Let stand 15 minutes. Cut into wedges. Double the recipe and put it in a 9 x 13 pan.
*Note: use gluten free flour substitute and you have a delicious Gluten Free Cornbread
0 comments:
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.