I went looking for this recipe because I wanted cornbread, but I discovered that I had no eggs. I was pleasantly surprised at how good this recipe is. If you like your corn bread less sweet (as so many southerners do) just reduce the amount of sugar. I actually increased it from the original recipe (which called for 2 tablespoons) because my husband likes his cornbread sweet.
1 1/2 cups buttermilk
1 cup cornmeal
1 cup unbleached all-purpose flour or whole wheat pastry flour
1/3 cup sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons oil
Preheat oven to 425°F.
Mix dry ingredients in a large bowl. Add the buttermilk and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.
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