There are many variations of corn bread. This one is firm, has a crispy crust, and doesn’t fall apart.
for Dinner
12 servings
Time to prepare: 15 minutes
Difficulty: Average
Ingredients |
| 3 eggs 1/2 cup sugar 1 1/2 cups sifted all-purpose flour 1 cup cornmeal 2 1.2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 1/2 cups buttermilk 1/3 cup melted butter 1 tsp. butter |
Directions |
| Beat eggs with sugar until blended. Sift together flour, cornmeal, baking powder, baking soda and salt. Add dry ingredients alternately with the buttermilk to the egg-sugar mixture. Stir thoroughly after each addition. Stir in melted butter. Melt the 1 tsp. butter in a 9-inch cast iron skillet and thoroughly coat sides. Pour batter into the warm skillet. Bake at 400°F for 30 min. or until top just begins to brown. Serve warm in wedges from the skillet. |
Notes |
| Corn bread should always be served warm. Reheat in microwave oven or covered with foil in a conventional oven.
Good to serve for a barbecue or along with a big pot of beans and a green salad for an economical meal. |
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.