Difference between revisions of "Blue Corncob Bread"
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* 1 3/4 cups [[buttermilk]] | * 1 3/4 cups [[buttermilk]] | ||
* 2 Tbs. melted [[butter|unsalted butter]] | * 2 Tbs. melted [[butter|unsalted butter]] | ||
| − | == | + | == Procedures == |
1. Preheat oven to 425F. Grease 2 corn- stick pans, 9-inch cast-iron skillet or 9-inch cake pan, and set aside. | 1. Preheat oven to 425F. Grease 2 corn- stick pans, 9-inch cast-iron skillet or 9-inch cake pan, and set aside. | ||
Latest revision as of 08:04, 14 July 2012
Description
.
Ingredients
- 1 cup blue cornmeal
- 1 cup all-purpose flour
- 3 Tbs. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 2 Tbs. melted unsalted butter
Procedures
1. Preheat oven to 425F. Grease 2 corn- stick pans, 9-inch cast-iron skillet or 9-inch cake pan, and set aside.
2. Combine cornmeal, flour, Sugar, baking powder, baking soda and salt in large mixing bowl. Combine eggs and buttermilk in separate bowl. Gradually stir wet ingredients into dry ingredients, and mix well. Add melted butter, and gently stir again. Do not overstir mixture. Spoon batter into prepared pan or pans.
3. Bake 10 to 15 minutes, if using cornstick pans. Bake 25 to 30 minutes, or until firm, if using cake pan or skillet. Remove from oven, and serve.
