Buttermilk Corn Bread Recipe
This is a super easy recipe to make.
You can make in a number of shape’s in a thin cornbread pan, muffins or as shown above in a cornbread pan
- 1 1/2 cups buttermilk ( you can use powdered buttermilk, really buttermilk or whole milk with two tsp of lemon juice in it to turn it)
- 1/3 cup oil
- 1 large egg
- 2 cups yellow cornmeal flour or cornmeal
- 1 cup all-purpose flour
- 1-4th cup of sugar
- 1 tablespoon baking powder
- 1 half teaspoon salt
Mix in order give above for the wet in a bowl. to be added to dry. In a bigger bowl add your dry in the order given above. Mix the dry before making a well in the middle, add the wet.
Do not over mix.
Always use a greased pan or spray it
Bake in a 350 oven.
time depends on what you cook in.
Ideally best served warm and fresh.
these are ok the next day, but if you need hold much longer freeze and then softly heat before serving