| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 3/4 |
c |
Yellow cornmeal |
| 1 1/2 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 2 |
lg |
Eggs; beaten lightly |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1/2 |
ts |
Crumbled dried sage |
INSTRUCTIONS
Into a large bowl sift together the flour, the cornmeal, the baking
powder, the baking soda, and the salt, add the buttermilk, the eggs,
the butter, and the sage, and stir the batter until it is just
combined. Pour the batter into a well-buttered 8-inch-square baking
pan and bake the corn bread in the middle of a preheated 425F. oven
for 30 to 35 minutes, or until a tester comes out clean. Let the corn
bread cool in the pan for 5 minutes, invert it onto a rack, and let
it cool completely. (If using the corn bread for stuffing, crumble it
coarse into a shallow baking pan and toast it in the middle of a
preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or
until it is dried and deep golden.)
Makes about 3 cups.
Gourmet December 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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