CORNBREAD
CORNBREAD
Forget Jiffy! This cornbread comes together super fast and it's wayyy better than the boxed stuff.
YIELDS:6 SERVINGS
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 30 MINS
INGREDIENTS
- 1 1/2 c. yellow cornmeal
- 3/4 c. all-purpose flour
- 1/4 c. light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 c. whole milk
- 1/2 c. buttermilk
- 2 large eggs
- 3 tbsp. butter, melted and cooled slightly
DIRECTIONS
- Preheat oven to 400° and grease a 9"-x-13" baking pan generously with butter. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda and salt.
- In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. Pour batter into prepared baking dish and bake until top is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Let cool slightly before serving.
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