Buttermilk Corn Bread Recipe - Cooking Index
Buttermilk Corn Bread Recipe - Cooking Index
Make this bread, which is used in "Southwest Corn Bread Stuffing With Corn And Green Chilies" and "Southern Corn Bread Stuffing With Smoked Ham And Yams" (see recipes), at least one day and up to two days ahead of time.
Courses: Breads| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) |
| 1 1/2 cups | 355ml | Buttermilk |
| 2 cups | 396g / 13oz | Eggs (large) |
| 2 cups | 125g / 4.4oz | Yellow cornmeal |
| 1 cup | 62g / 2.2oz | Unbleached all-purpose flour |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 4 teaspoons | 20ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground black pepper |
Preheat oven to 400 degrees. Butter 13- by 9- by 2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.
Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.
This recipe yields 10 servings.
Source:
Bon Appetit, November 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.