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Buttermilk Cornbread Recipe

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This recipe for Buttermilk Cornbread, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom Stukey
Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Eggs
4 tbs sugar (1/4 cu)
1 cu flour
2 tsp baking POWDER
1/2 tsp baking SODA
3/4 tsp salt
2/3 cu cornmeal
1/4 cu butter

Directions:
Directions:
Beat eggs, sugar (splenda can be used). Options: Sift all dry ingredients, or dump. Options: Use regular buttermilk OR mix buttermilk powder with cool water ( I use a whisk to blend out the lumps, or I add the powder, if not lumpy, to the dry ingredients and then add water in the amount indicated on the dry buttermilk can) Soften/melt butter and add last. (can use margarine) Do not add too hot because it will cook the eggs. Mix well. Pour batter into a greased 8 x 8 or 9 x 9 baking dish/pan and bake @ 400 degrees for about 20-25 min, but check after 15...for some reason sometimes this bakes really quickly. (if glass, lower temp 25 degrees) If wooden pick comes out gooey, leave in turned off oven till cooler, and keep checking. Should finish baking fine, especially if in glass pan.

Number Of Servings:
Number Of Servings:
about 16- 2 inch squares
Preparation Time:
Preparation Time:
about 5-10 min
Personal Notes:
Personal Notes:
to cut recipe in half for only 2-4 people:
1 egg
2 tbs sugar (1/8 cu)
1 tsp baking powder
1/4 tsp baking soda
3/8 tsp salt
1/3 cu cornmeal
1/2 cu buttermilk
1/4 cu butter
Prepare batter as above, but place in a 5x7 greased pan. Baking time may be shorter.

If you have no buttermilk, add 1 tsp vinegar to 1 cu milk...add more vinegar if milk is desired to be more sour/buttermilky.

 

 

 

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