Buttery cornbread

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Buttery cornbread

 

INGREDIENTS:

Butter for the pan

1 cup cornmeal (I prefer yellow)

1 cup unbleached all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup buttermilk

1 egg

3 TBS. sugar

3 TBS. melted butter

 

~Preheat oven to 350, grease skillet with butter (works w/ 9, 10

or 11 " skillet).

~Combine the dry ingrediants in a medium-sized bowl. Combine wet

ingredients ( including the sugar) separately. I usually will use a

tiny bit more butter and buttermilk than the recipe calls for b/c I

like my cornbread moist. Stir the wet mixture into the dry and mix

just enough to combine thoroughly.

Spread into the prepared skillet.

~Bake for 20 minutes, or until center is firm to the touch. Serve

hot, warm or at room temp.

 

~~~Taken from the Moosewood Cookbook~~~

 

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