BCL - Mom's Sweet Buttermilk Corn Bread Popular Recipes
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Mom's Sweet Buttermilk Corn Bread |
"This corn bread is a touch at the candy facet. It's made with white cornmeal, however yellow works too. I found out to make it from my different mom (MIL). It is baked in a solid iron skillet. Can be used to make stuffing or positioned leftovers in a cup with milk and placed it inside the fridge in a single day for a comforting breakfast."
Ingredients :
- 1/four cup vegetable oil
- 2 cups white cornmeal
- 3/four cup all-reason flour
- 1/3 cup white sugar
- four half of teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
Instructions :
Prep : 10M | Cook : 10M | Ready in : 35M |
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- Preheat oven to 450 stages F (230 tiers C).
- Pour vegetable oil into a ten-inch solid iron skillet and swirl oil to coat bottom and aspects of skillet. Place skillet into preheated oven until very warm, 3 to five mins. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour 1/2 (2 tablespoons) of vegetable oil from the new skillet into buttermilk mixture, retaining last oil in skillet, and beat till oil is integrated. Mix buttermilk combination into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake inside the oven until top is golden brown, 18 to 20 mins. Cut cornbread into servings whilst in skillet; serve heat.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it lightly, and make clean-up less complicated.
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