Sunday, November 8, 2015

Sunday, November 1, 2015

    Image result for cornbread photos 

    1 tablespoon baking grease

    3/4 cup all-purpose flour
    1 cup cornmeal
     1 tablespoon sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon salt

     6 tablespoons unsalted butter
    2 large eggs, lightly beaten
    1 1/2 cups buttermilk
    •                                                                1.
      Preheat the oven to 425 degrees F. Put bacon  grease in 10-inch cast iron skillet and put in oven for 6 minutes.
      In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
      In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet..
      Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.
       Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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