Corn Bread from Scratch
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 1/3 cup all-purpose flour
- 1 1/3 cup yellow corn meal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
Preheat the oven to 375 degrees F. Grease a 9x9-inch baking dish. In a bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs. Stir the flour mixture into the buttermilk mixture, mixing only enough to combine the ingredients. Do not over mix the batter. Pour the batter into the greased baking dish. Place in the oven and bake at 375 degrees F for about 30 minutes or until lightly browned and a toothpick inserted in the middle comes out clean Remove the pan from the oven. Let the cornbread cool in the pan on a wire rack for 5-10 minutes then slice and serve. Store the cornbread in an airtight container.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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