Saturday, August 30, 2014

Buttermilk cornbread

I had a craving for sweet corn bread and this recipe served well.

3/4 cup plus 2 tbsp flour
0.5 cup corn meal
1.5 tbsp brown sugar
1 tbsp sugar
0.75 tsp baking powder
1/8 tsp baking soda
0.25 tsp kosher salt
0.5 cup grated cheddar
2 tbsp butter
1 egg
1 cup buttermilk

Preheat oven to 350F. Mix dry ingredients well.

Whisk egg, add the melted butter and the buttermilk. Combine wet and dry ingredients until no dry spots remain.

Pour into a 9-by-5-inch loaf pan. Bake for about 30 minutes, until just set. Cool on a cookie rack.

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