Buttermilk Corn Bread
Buttermilk-infused corn bread with a crispy edge and soft center—perfect for soups or main course salads. Perfectly paired with Phyllis's recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Sifter
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Toothpick
Ingredients
- 2 large eggs
- ¼ cup sugar
- ½ cup unbleached flour
- ½ cup wholewheat flour
- 2/3 cup cornmeal (preferable stone-ground)
- 2 Tbsp. wheat germ
- 2 tsp. baking powder
- ¼ tsp baking soda
- ¾ tsp. salt
- 1 cup buttermilk, well shaken
- ¼ cup butter, melted & cooled slightly
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