Buttermilk corn bread+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Yellow cornmeal |
| ½ | cup | Sugar |
| 1 | tablespoon | Plus |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | cups | Buttermilk |
| ½ | cup | Unsalted butter (1 stick) melted and cooled |
| 2 | Eggs | |
Directions
Preheat the oven to 365 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. Bake till the top is a light golden brown and tester comes out clean, about 30 minutes. Cool.
Mary Riemerman
Submitted By MARY RIEMERMAN On 03-24-95