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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

  2. 1 1/2 cups 355ml Buttermilk

  3. 2 cups 396g / 13oz Eggs (large)

  4. 2 cups 125g / 4.4oz Yellow cornmeal

  5. 1 cup 62g / 2 1/5oz Unbleached all-purpose flour

  6. 1/2 cup 99g / 3 1/2oz Sugar

  7. 4 teaspoons 20ml Baking powder

  8. 1 teaspoon 5ml Salt

  9. 1/4 teaspoon 1 1/3ml Ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. Butter 13- by 9- by 2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan. Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days. This recipe yields 10 servings.

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