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Buttermilk Cornbread Recipe

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

Glynda Lomax
Added: Tuesday, May 12, 2009


2 cups corn meal (doesn't matter whether it's white or yellow)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 - 4 Tbsp Sugar
1 teaspoon salt
1 egg, lightly beaten, or 1/4 cup egg beaters
1-1/2 cups buttermilk
2 tablespoons melted shortening or vegetable oil
1 - 2 tablespoons meat drippings or oil for pan

Preheat oven to 425F. Put the meat drippings or oil in your cast iron skillet or baking pan, and set it in the oven for 2-3 minutes before ready to use. You want the oil or drippings hot.

Stir together the dry ingredients and set aside. In a medium bowl, combine the beaten egg, buttermilk and oil. Quickly combine the cornmeal mixture with the buttermilk mixture, stirring just enough to moisten.

Pour immediately into hot skillet, pan, muffin tins or corn stick molds. Bake about 10 to 15 minutes for muffins or corn sticks, and 15 to 20 minutes for pan or skillet. Watch closely the first time as timing depends on your oven. Makes a small pan, or about a dozen muffins or corn sticks.




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