| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
All purpose flour |
| 1 1/3 |
c |
Yellow cornmeal |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Baking soda |
| 1 1/3 |
c |
Buttermilk |
| 1/2 |
c |
Unsalted butter; melted (1 stick) |
| 2 |
lg |
Eggs |
INSTRUCTIONS
Preheat oven to 375F. Butter 9-inch square baking pan. Sift flour,
cornmeal, baking powder, salt and baking soda into medium bowl. Whisk
buttermilk, butter and eggs in large bowl to blend. Add dry
ingredients and stir just until blended. Pour batter into prepared
pan.
Bake until golden brown around edges and tester inserted into center
comes out clean, about 30 minutes. Cool in pan on rack. (Can be made
ahead. Cover and let stand at room temperature up to 2 days or freeze
up to 2 weeks.)
Makes 12 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1754 Calories (kcal); 107g Total Fat; (54% calories from
fat); 38g Protein; 162g Carbohydrate; 634mg Cholesterol; 4522mg
Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 19 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”