Lela Flanagan’s Cornbread
Yield | ![]() | ||
---|---|---|---|
Source | Lela Flanagan | ||
Prep time | 45 minutes | ||
Recipe Type | Quick Bread |
2 | eggs | |
1⁄2 | Cup | sugar |
1 | Cup | flour |
2 | Teaspoon | baking powder |
1⁄2 | Teaspoon | baking soda |
1 | Teaspoon | salt |
3⁄4 | Cup | cornmeal |
1 | Cup | buttermilk (see note below) |
3⁄4 | Cup | butter (melted) |
Whisk eggs and sugar together, set aside.
In a second bowl, sift flour, baking powder, and baking soda together, then stir in salt and cornmeal.
In a third bowl, combine buttermilk* with melted butter; then stir in the egg/sugar mixture.
Blend the wet and dry ingredients together lightly and pour into greased pan (cast iron works great!) or a greased medium sized muffin tin (makes 12 muffins).
Bake in preheated oven at 350 degrees 15 minutes for muffins, or 375 degrees for 25 minutes if baking the cornbread in a pan.
* If using plain milk, add 1 Tablespoon vinegar to milk at the start of this recipe, to “sour” it.
For a crunchier version, add 1/2 cup polenta meal to dry ingredients.
For low-fat version, skip the butter, and instead use 1/4 cup corn oil.
This bread goes well with Doris Jean's White Chile or Potato Soup.
This is a favorite in my family. We make it to go with potato soup, vegetable soup, or chili.
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