Buttermilk corn bread #2
8 -9 serving
Ingredients
| Quantity | 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 | |
Directions
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