Buttermilk corn bread #2

Yield: 8 -9 serving

Measure Ingredient
1 cup All-purpose flour
1 cup Yellow cornmeal
¼ cup Sugar
1 teaspoon Baking soda
¾ teaspoon Salt
1 cup Low fat buttermilk
2 Large eggs

Preliminary: Preheat oven to 400 degrees.

1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt.

2. In a separate bowl, using a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. pour into an 8-inch square or 9-inch round nonstick cake pan.

3. Bake in preheated oven until bread springs back when gently pressed in center, 20-22 minutes. Cut into squares or wedges. Serve warm.

Contributor: Sunset Magazine

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