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1 cup cornmeal
2/3 cup sugar
1 cup buttermilk
2 egg(s)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
Submitted by baker
A moist and sweet cornbread.
Cal: 277 Fat: 12g Carbs: 37g Protein: 5g Fiber: 1g
Original recipe serves 9
½ 2x 3x Reset
Ingredients (serves 9)
Directions
Preheat an oven to 350F (175C).
Grease an 8 inch square baking pan.
Heat butter in a large skillet over medium low heat. When melted, remove from heat and stir in the sugar. Add the eggs and beat until well blended. In a small bowl, combine the baking soda and buttermilk. Stir the buttermilk mixture into the pan. Stir in the salt, flour, and cornmeal until a few lumps remain and well blended.
Pour the batter into the baking pan, and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
Grease an 8 inch square baking pan.
Heat butter in a large skillet over medium low heat. When melted, remove from heat and stir in the sugar. Add the eggs and beat until well blended. In a small bowl, combine the baking soda and buttermilk. Stir the buttermilk mixture into the pan. Stir in the salt, flour, and cornmeal until a few lumps remain and well blended.
Pour the batter into the baking pan, and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.
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