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Post by JJ Judkins on Oct 27, 2009 20:14:07 GMT -6
* Exported from MasterCook *
Buttermilk Cornbread+
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c All-purpose flour 2 c Yellow cornmeal 1/4 c -to 1/2 cup sugar (to taste) 1 tb Plus 1 t Baking powder 1/2 ts Salt 2 c Buttermilk 1/2 c Unsalted butter (1 stick) -melted and cooled 2 Eggs
Preheat the oven to 375 degrees F.
Butter a 13 x 9 x 2 inch cake pan. Combine first 5 ingredients in a large bowl. Whisk buttermilk, butter and eggs in a medium bowl to blend. Gradually add the buttermilk mixture to the dry ingredients, stirring just till blended (batter will be very thick). Spoon batter into prepared pan. Place pan in HOT oven without delay as the cornbread may not rise well, otherwise. Bubbles once burst may be lost forever! Bake till the top is a light golden brown and tester comes out clean, about 30 minutes. Cool.
NOTE: You can substitute 2 cups water for the buttermilk and add 8 tb. buttermilk powder. It works just fine.
Recipe revised for Burt Ford.
Mary Riemerman. ReU/L to NCE by Burt Ford 2/97.
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Per Serving (excluding unknown items): 284 Calories; 3g Fat (8.6% calories from fat); 10g Protein; 54g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 278mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
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