Sunday, January 9, 2011

Buttermilk Cornbread

Ever-so-slightly adapted from a classic find, this one is FABULOUS... IF you like your cornbread sweet. Which of course I do.

• 1/4 cup butter, melted
• 1/4 cup oil
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• ½ teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Combine melted butter, oil, and sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and immediately stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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