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Recipe: buttermilk cornbread

Dish: buttermilk cornbread

Buttermilk Cornbread
Buttermilk provides a pleasing, tasty taste to this Southern-style cornbread. Utilize the top variety of the sugar called for in this dish if you like sweeter corn bread.

1 mug all-purpose flour
1 mug yellow, white, or blue cornmeal
2 to 4 tbsps granulated sugar
1 tbsp cooking powder
1/4 tsp salt
1/4 tsp cooking soft drink
2 eggs
1 mug buttermilk or sour milk
1/4 mug grease

Makes 8 or 9 portions.

Oil a 9-inch square cooking frying pan or 2 9 x 5-inch loaf frying pans. Reserve.

In an additional dish defeated with each other eggs, buttermilk or sour milk, as well as oil. Include buttermilk blend to powder blend as well as mix simply till moistened (batter must be bumpy).

In a big blending dish mix with each other flour, cornmeal, preferred degree of sugar, cooking powder, salt, and also cooking soft drink.

KEEP IN MIND: If preferred as well as utilizing loaf frying pans, freeze, cover, and also cool 1 of the baked loaves. Prior to offering, rewrap icy loaf in aluminum foil as well as location in a 375 level F stove regarding 25 mins or till warmed via.

Put batter right into ready frying pans. Bake in a 425 level F stove for 20 to 25 mins or up until gold brownish. Offer cozy.