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old-fashioned cornbread




Source of Recipe


Small-Batch Baking


Recipe Introduction


Makes 2.




List of Ingredients




1/3 cup buttermilk

2 teaspoons molasses

White of 1 large egg

� cup yellow or white cornmeal

1 tablespoon sugar

� teaspoon cream of tartar

1/8 teaspoon baking soda

� teaspoon salt

3 teaspoons melted unsalted butter



Recipe



Place a rack in the centre of the oven and preheat the oven to 450F.

Place the buttermilk, molasses and egg white in a small bowl and whisk to blend.

Place the cornmeal, sugar, cream of tartar, baking soda and salt in a medium-size mixing bowl and whisk to mix well. Add the buttermilk mixture and whisk just until the batter is blended.

Place 1� teaspoons of the melted butter in each of 2 muffin cups. Spoon the batter in the prepared muffin cups, dividing evenly between them. Bake until the corn bread is crusty around the edge and springy to the touch, 9 to 10 minutes.

Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Turn the muffins out of the cups and serve hot or warm. (They are best eaten the day they are baked, but will keep for up to 1 day in a plastic bag at room temperature.)