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| Mom's Sweet Buttermilk Corn Bread |
"This corn bread is a bit on the candy side. It's made with white cornmeal, however yellow works too. I discovered to make it from my different mom (MIL). It is baked in a solid iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and positioned it inside the fridge in a single day for a comforting breakfast."
Ingredients :
- 1/four cup vegetable oil
- 2 cups white cornmeal
- 3/4 cup all-reason flour
- 1/3 cup white sugar
- four half teaspoons baking powder
- half of teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups buttermilk
Instructions :
| Prep : 10M | Cook : 10M | Ready in : 35M |
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- Preheat oven to 450 levels F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven till very hot, 3 to five mins. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half of (2 tablespoons) of vegetable oil from the new skillet into buttermilk combination, keeping remaining oil in skillet, and beat till oil is integrated. Mix buttermilk aggregate into dry substances to make a easy batter. Pour batter into skillet.
- Bake inside the oven until top is golden brown, 18 to 20 mins. Cut cornbread into servings even as in skillet; serve warm.
Notes :
- Reynolds® Aluminum foil may be used to hold meals wet, prepare dinner it lightly, and make easy-up easier.
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