This is a super easy recipe, can be made into 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, wet to be added to dry, Do not over mix, grease pan or spray it, 350 time depends on what you cook in, best served warm, these are ok the next day, but if you need hold much longer freeze and then softly heat before serving
Just another Day on the Farm 