LOCATION: Recipes >> Breads Quick >> Cornbread 64
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Cornbread 64
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Buttermilk Corn Bread
Makes 8 servings
1 cup cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. butter for baking dish or iron skillet
1/4 cup chopped jalapeno peppers (optional)
1 Tbsp. chopped and drained pimentos (optional)
1 1/2 cups buttermilk
2 eggs, well beaten
1 stick butter, melted
1/2 generous tsp. baking soda.
Preheat oven to 425. I put the iron skillet in when I begin to
preheat the oven. Also, I do not personally add the pimentos and
jalapenos. It depends on your taste. Mix cornmeal, flour, baking
powder, sugar, and salt and set aside. Pour buttermilk into 1
quart measuring cup. Add eggs and beat lightly with fork or whisk.
Add melted butter and soda. Mix dry ingredients with egg mixture
and mix just till blended. Do not overmix. Put a lump of butter
into hot iron skillet. Pour fluid mixture into skillet. Bake 15
to 20 minutes or till just done. drizzle with a little more melted
butter.
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