My husband has me hooked on the sweet southern style corn bread many years ago when I told him I did not say, like corn bread. He went to had me the best cornbread I ever ate, and I have his application cornbread since.
A staple in our holiday table, with chili, meatloaf, or just for yourself ... We also make it with breakfast!
Type: Bread
Drink: soft butter
Preparation time: 8 min
Cook Time: 25-30 minutes
Yield: 18 'square loaf or 12 muffins
Ingredients:
1 3 / 4 cups yellow corn meal - you can use white flour.
2 Eggs - Large
2 1 / 3 cups milk - buttermilk is even better!
1 / 2 cup sugar - use white sugar.
1 teaspoon baking powder
1 tsp Baking Soda
1 teaspoon salt
1 / 8 teaspoon ground black pepper
1 tablespoon butter - bacon works remarkably well.
2 / 3 cup whole kernel corn - * Optional
Instructions:
1. Preheat oven to 425 F.
2. Grease with butter or bacon fat a cast iron skillet, or an 8′ square baking pan.
3. In a bowl, combine all dry ingredients and stir.
4. In a separate bowl break eggs and beat until frothy, then add milk or buttermilk and mix.
5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.
6. Pour into baking dish and put in oven.
7. Bake approximately 25-30 min, or until a knife inserted in center comes out clean.
8. Serve with softened butter and Enjoy!
You can find this recipe for love and do it all the time! Whenever I can sue my custody to convince to do it, it's so wonderful! It is especially good with fejoida!
I hope you enjoy this recipe!
Delicious food!
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