Buttermilk Corn Bread
Servings: 12
* 2 cup yellow cornmeal
* 1 cup all purpose flour, sifted
* 1/3 cup sugar
* 1 Tbs. baking powder
* 3/4 tsp. salt (necessary)
* 1/2 tsp. baking soda
* 1/2 cup unsalted butter, chilled, cut into small pieces
* 1-1/2 cups buttermilk
* 1 tsp. vanilla extract
* 3 large egg
Preheat oven to 400° F. Butter bottom and sides of a 10-0/1 inches cast iron skillet or 9 x 9 inches baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
http://groups.yahoo.com/group/a-little-bit-of_everything/
Servings: 12
* 2 cup yellow cornmeal
* 1 cup all purpose flour, sifted
* 1/3 cup sugar
* 1 Tbs. baking powder
* 3/4 tsp. salt (necessary)
* 1/2 tsp. baking soda
* 1/2 cup unsalted butter, chilled, cut into small pieces
* 1-1/2 cups buttermilk
* 1 tsp. vanilla extract
* 3 large egg
Preheat oven to 400° F. Butter bottom and sides of a 10-0/1 inches cast iron skillet or 9 x 9 inches baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.
http://groups.yahoo.com/group/a-little-bit-of_everything/
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