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Buttermilk Cornbread Recipe

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


Added: Friday, November 16, 2007


1 cup all purpose flour
1 cup stone-ground yellow cornmeal
1 tsp baking powder
tsp salt
tsp baking soda
1 cup buttermilk
2 tbsp sugar
1 egg
cup mild corn or canola oil
2 tbsp butter

Preheat oven to 375 degrees.
Spray a 10 cast iron skillet with oil, set aside
Sift together flour, cornmeal, baking powder and salt into medium bow
In a smaller bowl stir baking soda into buttermilk, whisk in sugar, egg and oil
Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle
Carefully tilt the pan to coat sides and bottom
Pour wet ingredients into dry ingredients; combine quickly
Using as few strokes as possible scrape batter into pan
Bake 20 minutes or until golden brown
Let cool a few moments and slice into 8 wedges to serve




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