Buttermilk cornbread

Yield: 8 Servings

Measure 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

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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