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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

cornbread-America's Test Kitchen Recipe

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This recipe for cornbread-America's Test Kitchen is from The Real Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C frozen corn, thawed
1 C buttermilk
2 eggs
1 1/2 C all-purpose flour
1 C yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/4 C brown sugar
1 stick butter, melted and cooled
Directions:
Directions:
preheat oven to 400º. Prepare an 8x8 inch pan bo coating inside with cooking spray or shortening.
process the corn, buttermilk, and eggs together in a food processor or blender for a short time until the corn is pureed.
Stir the dry ingredients together in a large mixing bowl. Mix the corn mixture into the dry ingredients. Mix in the melted butter just until moistened. Pour into the prepared pan and bake for 25-35 minutes until browned and center is done. Test for doneness by inserting a wooden pic into the center. It should come out dry or with just small crumbs attached.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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