Sunday, September 18, 2011

Buttermilk Corn Bread

You’ll Need
1 1/2 cups corn meal
1/2 all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 1/3 cups buttermilk
2 Tablespoons olive oil, separated

Preheat the oven to 450. Place 1 Tablespoon of the olive oil into an 8-10 inch iron skillet.

Stir together the dry ingredients in a medium bowl. Now add the egg, buttermilk, and remaining tablespoon of oil. Then stir completely, making sure there are no little dry clumps in the .

Set the iron skillet onto the stove over a medium-high flame until the oil gets hot (it will appear "wavy"). At this point, pour the cornbread mixture into the skillet. Make sure it spreads evenly across the bottom of the pan, and let it sizzle for 3 minutes.

Take it off the stove and place in the oven for approximately 20 minutes. Check the cornbread. If it is golden brown and/or begins to pull away from sides of pan, it is done. 

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