Buttermilk cornbread
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | All-purpose flour |
1 | cup | Cornmeal |
¼ | cup | Sugar |
1 | tablespoon | Double-acting baking powder |
1 | teaspoon | Baking soda |
1 | Egg | |
1⅓ | cup | Buttermilk |
3 | tablespoons | Butter; melted |
Directions
Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.
NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking.
Recipe by: Elizabeth Powell
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@...> on Sep 7, 1997
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