| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch, Quickbreads |
8 |
-9 serving |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Yellow cornmeal |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 1 |
c |
Low fat buttermilk |
| 2 |
|
Large eggs |
INSTRUCTIONS
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
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr
28, 1998
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