Cornbread
Cornbread
Rating: (1 rated)
Ingredients
  • 375 ml (1 ½ cups) fine cornmeal (no. 240)
  • 375 ml (1 ½ cups) unbleached all-purpose flour
  • 45 ml (3 tbsp) sugar
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 tsp) baking soda
  • 5 ml (1 tsp) salt
  • 430 ml (1 ¾ cups) buttermilk
  • 3 eggs, lightly beaten
  • 60 ml (¼ cup) unsalted butter, melted
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside.
  • In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter.
  • Pour into the skillet. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool. Serve warm or cold with chili or soup.
  • Description
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