There are so many corn bread recipes out there and I finally tried one that was moist and delicious. I have altered the recipe so that it includes Buttermilk which of course means substituting some baking soda for baking powder, and I have reduced the amount of sugar so it wasn't like corn cake.
1 cup corn meal
1 cup all purpose flour (gluten free flour blend, if it is bean flour free will do)
2 teaspoons baking powder
2 teaspoons baking soda
2 Tablespoons sugar
1/2 teaspoon salt
1 cup of buttermilk
1/3 cup (5-1/3 Tablespoons) melted butter
2 eggs
Preheat oven to 425. Combine dry ingredients. Pour in butter, milk, and lightly beaten eggs. Stir to combine. Spread into a greased 8x8 or 9x9 glass baking dish and bake for 25-30 minutes. Makes 12 good pieces.
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