side saddle bake house corn bread
- Categories
- Breads
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 4 | Eggs |
| 2 cups | Buttermilk -- "pencil" |
| Preferred | |
| ½ cup | Margarine -- melted |
| 1 tablespoon | Margarine -- melted |
| ⅓ cup | Sugar |
| 2 cups | Flour |
| 1 cup | Yellow cornmeal |
| 1 tablespoon | Baking powder -- plus 1 |
| Teaspoon | |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
Preheat oven to 425. Grease a 9x13-inch cake pan. In large bowl, beat together eggs, buttermilk and both measures of margarine until well blended. Set aside. Sift together sugar, flour, cornmeal, (both measures of) baking powder, baking soda and salt. Combine with buttermilk mixture and stir just enough to combine ingredients. Pour into prepared pan and bake 20 to 25 minutes. Makes 8 servings.
Recipe By : Dotty Griffith (UP release)
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