BUTTERMILK CORN BREAD
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 2 large eggs
Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.
Preheat oven to 400°F. Butter 9x9x2-inch baking pan.
Mix first 5 ingredients in a medium bowl. Whisk buttermilk, oil, sugar and eggs in a large bowl to blend. Add the dry ingredients, stirring just until blended.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
This can be made 8 hours ahead. Cover; store at room temperature.
Serves 12.
**Variations: Use 1 Tbsp. sugar and lard instead of oil.
As served in Timberhill Ranch Restaurant, Cazadero, CA
Preheat oven to 400°F. Butter 9x9x2-inch baking pan.
Mix first 5 ingredients in a medium bowl. Whisk buttermilk, oil, sugar and eggs in a large bowl to blend. Add the dry ingredients, stirring just until blended.
Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
This can be made 8 hours ahead. Cover; store at room temperature.
Serves 12.
**Variations: Use 1 Tbsp. sugar and lard instead of oil.
As served in Timberhill Ranch Restaurant, Cazadero, CA
Submitted by Nov 26, 2009
0 min 2 min 2 min