| 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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