Cornbread
Summary
| Yield | |
|---|---|
| Source | Butterworks Farm |
| Prep time | 45 minutes |
| Recipes | Sides Breakfast Baked Goods Breads |
Description
Go Local! Use Butterworks Farm buttermilk, yogurt and Early Riser cornmeal.
Ingredients
| 1 | Cup | cornmeal |
| 2 | Teaspoon | baking powder |
| 1⁄2 | Teaspoon | baking soda |
| 1⁄2 | Teaspoon | salt |
| 1⁄3 | Cup | honey (or maple syrup or sugar) |
| 1 | Cup | buttermilk (or plain yogurt or 2 eggs) |
| 1 | Cup | all-purpose flour (or whole wheat pastry flour or a combination of the two) |
| 4 | Tablespoon | butter (melted) |
Instructions
Preheat oven to 425 degrees. Beat together egg, milk and sweetener.
Mix well together all dry ingredients.
Combine all ingredients, including melted butter, and mix well.
Optional: for a treat add ¾ cup grated cheddar cheese, ½ cup sweet corn kernels, ¼ cup chopped green chiles or jalepeños. Adding any one of these or all of them makes it an extra hearty accompaniment to soup or chili.
Spread into buttered 8” square pan, and bake 20 minutes or till firm and lightly browned.
Serve hot with fresh butter.
Notes
Leftover cornbread pan toasted and buttered with eggs or maple syrup, makes an excellent breakfast food.
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