Sunday, November 18, 2012

Corn bread

5 tablespoons of butter (I use unsalted)
Butter for coating you baking pan
3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk (always shake your buttermilk before using in any recipe)
2 large eggs

Preheat oven to 425 degrees and make sure you move your rake to the middle of your oven.  Coat an 8 inch square baking pan with butter.

Melt 5 tablespoons of butter either on stove or in microwave, do not burn butter, then set to one side for cooling

In a bowl, whisk together the flour, and cornmeal, baking powder, baking soda and salt.  In a second bowl whisk together the buttermilk and eggs, add your melted butter.  Add your flour and cornmeal mixture and stir until it is well mixed together.

Pour the batter into the coated 8 inch square baking pan.  Bake your 20-25 cornbread until it begins to golden brown.  Serve hot from the oven or cooled. 

Check your cornbread by inserting a toothpick in the center, when it comes out clean its done

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