"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Buttermilk Corn Bread Recipe

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This recipe for Buttermilk Corn Bread, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moxley, Trudy
Added: Tuesday, August 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow corn meal
1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg beaten
1 cup buttermilk

Directions:
Directions:
Grease well a 9" square pan or two nonstick 12 cup miniature muffin tins. Combine all dry ingredients in a small mixing bowl. Add egg and buttermilk. Stir with a fork until just blended. Pour batter into prepared pan. Bake at 400F for 20 minutes for square pan and 15 minutes for muffins.

Personal Notes:
Personal Notes:


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