Thanks Brian for a great cookbook. Thanks David for the cookbook and connection to Brian.
Sweet Buttermilk Cornbread Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
1 cup shredded Monterey Jack cheese
1/3 cup canned roasted green chiles, minced
1/2 cup diced cooked bacon
1/4 cup thinly sliced scallions
- Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
- In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn.
- Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
- Fold in cheese, chiles, bacon and scallions, if desired.
- Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly in the dish, then serve.
Above: Cornbread, fresh from the oven.
Below: Slightly cooled and cut cornbread is served to our dinner guests.
Recipe without photos . . .
Sweet Buttermilk Cornbread Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
1 cup shredded Monterey Jack cheese
1/3 cup canned roasted green chiles, minced
1/2 cup diced cooked bacon
1/4 cup thinly sliced scallions
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
1 cup shredded Monterey Jack cheese
1/3 cup canned roasted green chiles, minced
1/2 cup diced cooked bacon
1/4 cup thinly sliced scallions
- Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
- In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn.
- Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
- Fold in cheese, chiles, bacon and scallions, if desired.
- Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly in the dish, then serve.
No comments:
Post a Comment