| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Unbleached all-purpose flour |
| 3/4 | c | Yellow cornmeal; preferably stone-ground |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Cultured buttermilk; at room temperature |
| 1 | Egg; beaten | |
| 5 | tb | Unsalted butter; melted |
INSTRUCTIONS
Position a rack in the middle of the oven and preheat oven to 400. Grease an 8" square baking pan. In a large bowl, stir together flour cornmeal, sugar, baking powder, and salt. Add the buttermilk, egg and melted butter and stir until partially combined. Transfer the batter to the baking pan and spread it to the edges. Bake 20 minuted, or until the corn bread is firm, the edges are golden, and a tester inserted into the center comes out clean. Cool 5 minutes on a rack before cutting. Serve hot or warm, or use corn bread in bread pudding. Serves 8. Posted to recipelu-digest Volume 01 Number 234 by Rodeo46898@aol.com on Nov 9, 1997
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