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Buttermilk Corn Bread
8 tablespoons unsalted butter, melted plus 1 Tbsp unsalted butter, melted
3/4 cup buttermilk
2 large eggs
1/2 cup sour cream
3/4 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup packed light brown sugar
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh nutmeg, grated
1 teaspoon salt
Preheat oven to 350 deg. Brush a 9 x 13 inch baking pan with 1
tablespoon melted butter.
In medium bowl, whisk together buttermilk, eggs, and sour cream.
In separate bowl, whisk together cornmeal, flour, brown sugar,
baking powder, cinnamon, ginger, nutmeg, and salt. Using a spatula,
fold sour-cream mixture into cornmeal mixture. Fold in remaining
8 tablespoons melted butter.
Pour batter into pan, and bake until a toothpick inserted into
center comes out clean, about 25 minutes. Let cool.
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Cornbread 57