Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Buttermilk Corn Bread




Source of Recipe


Better Homes and Gardens


List of Ingredients




• 1 cup all-purpose flour
• 1 cup yellow, white, or blue cornmeal
• 2 - 4 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup buttermilk or sour milk
• 1/4 cup cooking oil


Recipe



1. Grease a 9x9x2-inch baking pan or two 9x5x3-inch loaf pans. Set aside. In a large mixing bowl stir together flour, cornmeal, desired level of sugar, baking powder, salt, and baking soda. In another bowl beat together eggs, buttermilk or sour milk, and oil. Add buttermilk mixture to flour mixture and stir just until moistened (batter should be lumpy).


2. Pour batter into prepared pans. Bake in a 425 degree F oven for 20 to 25 minutes or until golden brown. Serve warm. Makes 8 or 9 servings.


Make-Ahead Tip: Bake and cool bread. Wrap in freezer paper or place in airtight freeze container; seal, label, and freeze up to 1 month. Before serving, rewrap frozen loaf in foil and place in a 375 degree F oven about 25 minutes or until heated through.