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BUTTERMILK CORNBREAD
Topic Started: Oct 19 2012, 02:28 PM (189 Views)
bionic4ever
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I TALK TOO MUCH! LOL!
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Buttermilk Cornbread

Ingredients

1/2 cup flour
1 1/2 cups yellow cornmeal (not self-rising)
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
2 eggs, beaten
3 tablespoons melted butter
1 1/4 cups buttermilk
bacon grease or butter for the pan

Instructions

Preheat oven to 425°F.

In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and use a whisk to gently combine them, ensuring there are no dry pockets of cornmeal.

Pour into a generously greased 8-inch or 10-inch cast iron skillet, preferably, or an 8-inch by 8-inch square cake pan, or 8-inch round cake pan. Pour the cornbread batter into the greased pan and bake for about 30 minutes, or until a skewer or toothpick inserted in the center comes out clean.

Serve warm for best flavour. Leftovers can be stored -wrapped in a towel or plastic wrap- at room temperature for up to 48 hours, but will taste best if reheated slightly before serving. If your cornbread gets a little old and stale, crumble it and use for the best Cornbread stuffing that you will ever eat in your lifetime. Guaranteed.
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