MOIST AND EASY CORNBREAD
This easy cornbread is made extra moist and rich with the addition of buttermilk and melted sweet butter. Delicious served warm with even more butter!
PREPTIME: 15 minutes
Shortening or softened butter to prepare baking pan
1 C. cornmeal
3/4 C. all-purpose flour
1 Tbsp. sugar
11/2 Tsp. baking powder
1/2 Tsp. baking soda
1/4 Tsp. salt
2 large eggs, lightly beaten
11/2 C. buttermilk
6 Tbsp. unsalted butter, melted
HOW TO MAKE:
1-Preheat oven to 425°F.
2-Lightly grease an 8-inch square baking dish.
3-In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt.
4-In a separate bowl, mix together eggs, buttermilk and butter.
5-Pour buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will be lumpy).
6-Pour batter into prepared baking dish.
7-Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes.
8-Remove the cornbread from the oven and cool 10 minutes before serving.
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