Friday, August 29, 2014

Sunset's Versatile Cornbread

Sunset Magazine's  Versatile Cornbread
Serves 6

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons to 1/3 cup granulated sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup butter, melted and cooled

In a bowl, stir together flour, cornmeal, sugar to taste, baking powder, and salt.

In another bowl, beat eggs.  Add buttermilk and melted butter to eggs and beat well.

Pour liquid mixture into flour mixture and stir just until batter is evenly moistened.

Bake batter in buttered 8-inch square pan in a 400°F. oven until bread springs back when lightly pressed in the center and it begins to pull from the pan’s sides, about 25 minutes.

Cut bread into 9 squares. Lift from pan with a slender spatula. Serve hot or cool.

Yogurt may not be substituted for buttermilk here.
May use 6 mini-loaf pans instead of square pan.

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