Improved Cornbread

* Exported from MasterCook *

IMPROVED CORNBREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
2 tb Baking Powder
1 t Baking Soda
1/2 ts Salt
2 tb Honey
2 tb Vegetable oil (lard or
-crisco would have been
-better)
1 c Buttermilk
1 c White flour
1 c Cornmeal

Mix well while preheating greased pans or skillet at
400 for a few minutes. Pour in batter and bake at 400
for 20-25 minutes. Could be baked in cornbread pan or
muffin tins also. I don't really use buttermilk by the
way. It would go bad in the fridge because I bake so
seldom. I use four tsp of dried buttermilk and one cup
of water. The real thing would be better I presume.
Medium bread pans filled half way will make two loafs.

Skillet method would be heat oil or lard while heating
the pan, then add to the batter before pouring into
the skillet. Enjoy It!

I found that some recipes called for one egg, some all
cornmeal flour (which produces corn frisbees), some
sugar instead of honey, and milk instead of
buttermilk. Confused? I was. This is my creation and
I'm not sure the salt is necessary. It will increase
about 70% when baked. Origin. Pete Porro 14 June, 1992



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