6
tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk
Preheat
the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In
a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking
soda, and salt.
In
a separate bowl, mix together the eggs, buttermilk, and butter. Pour the
buttermilk mixture into the cornmeal mixture and fold together until there are
no dry spots (the batter will still be lumpy).
Pour
the batter into the prepared baking dish.
Bake
until the top is golden brown and tester inserted into the middle of the corn
bread comes out clean, about 20 to 25 minutes.
Remove
the cornbread from the oven and let it cool for 10 minutes before serving.
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