Country Corn Bread

1 C yellow cornmeal
1/2 C flour
1 t. salt
1/2 t baking soda
1 T. baking powder
1 C buttermilk
1/2 C milk
1 egg, beaten
1/2 C cooking oil
  • Preheat oven to 450 F.
  • Grease muffin tins or 8 x 8 pan and place in oven to heat until piping hot (about 3 minutes)
  • Combine cornmeal, flour, salt, baking soda and baking powder.
  • Mix thoroughly.
  • Add buttermilk, milk, eggs and oil and stir well.
  • Pour corn bread batter into hot pan or muffin tin (fill to top) and bake for about 20 minutes (I find 12-15 is enough in our hot oven) or until golden brown.
  • Make 12 large muffins.

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