* Exported from MasterCook *
Cornbread, Buttermilk
Recipe By :Steven Satterfield
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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1 1/2 c. coarse cornmeal
1 c. all-purpose flour
1 1/2 tbsp. kosher salt
1 tsp. baking soda
3 large eggs
1 1/2 c. buttermilk
1 stick unsalted butter
Rich and sweet with a tender crumb, buttermilk cornbread is the ideal
accompaniment to any traditional Southern meal.
PREP: 15 mins
TOTAL: 40 mins
Preheat oven to 350F. In a medium bowl, whisk together cornmeal,
flour, salt, and baking soda. In a separate bowl, whisk eggs. Add
buttermilk. Stir egg mixture into cornmeal mixture, then stir in
melted butter. Whisk until ingredients are combined.
Butter a 9-by-13" baking pan. Pour cornbread batter into prepared pan
and bake until a toothpick inserted in the center tests clean, about
25 minutes. Transfer to a wire rack and let cool before slicing.
Note: Order Red Mule Polenta de Georgia ($3.50 for 2 pounds) from
Mills Farms; 706-543-8113
S(Internet address):
https://www.womansday.com/food-recipes/food-drinks/recipes/a34475/buttermilk-cornbread-recipe-clx0311/
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Per Serving (excluding unknown items): 240 Calories; 11g Fat (43.3%
calories from fat); 6g Protein; 27g Carbohydrate; 2g Dietary Fiber;
90mg Cholesterol; 1034mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat.
NOTES : 2019 - 0623