BCL - Mom's Sweet Buttermilk Corn Bread Best Dishes

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Mom's Sweet Buttermilk Corn Bread

"This corn bread is a little on the sweet facet. It's made with white cornmeal, however yellow works too. I found out to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or placed leftovers in a cup with milk and positioned it in the refrigerator in a single day for a comforting breakfast."

Ingredients :

• 1/4 cup vegetable oil
• 2 cups white cornmeal
• 3/4 cup all-reason flour
• 1/three cup white sugar
• 4 1/2 teaspoons baking powder
• half teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 2 cups buttermilk

Instructions :

Prep : 10M	Cook : 10M	Ready in : 35M

• Preheat oven to 450 ranges F (230 levels C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and facets of skillet. Place skillet into preheated oven till particularly warm, three to five minutes. 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 half of (2 tablespoons) of vegetable oil from the hot skillet into buttermilk combination, retaining final oil in skillet, and beat until oil is included. Mix buttermilk aggregate into dry components to make a clean batter. Pour batter into skillet.
• Bake within the oven until pinnacle is golden brown, 18 to twenty mins. Cut cornbread into servings while in skillet; serve heat.

Notes :

• Reynolds® Aluminum foil may be used to hold food wet, cook it lightly, and make easy-up less complicated.

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