Buttermilk Cornbread
Cook time
Total time
Serves: 16 servings
Ingredients
- 1 cup all-purpose flour
- 4 Tbsp SACO Cultured Buttermilk Blend
- 2 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp granulated sugar
- 1 tsp salt
- 1 cup corn meal
- 2 Tbsp solid shortening
- 1 egg, slightly beaten
- 1 cup water
Instructions
- Preheat oven to 425°F.
- Grease one 8-inch square baking pan.
- In large mixing bowl sift together flour, Buttermilk Blend, baking powder, baking soda, sugar and salt.
- Add corn meal.
- Cut in shortening with fork or pastry blender until mixture is fine textured.
- Combine eggs and water and add to dry ingredients.
- Stir just enough to moisten dry ingredients.
- Do not beat.
- Pour into prepared pan.
- Bake 25 to 30 minutes.
- Serve hot. Note:
- For a crumbly, flakier cornbread use 1¾ cups corn meal and only ¼ cup of all-purpose flour. Proceed as instructed above.