My husband was addicted to his Sweet Years cornbread southern style corn bread a long time ago when I told him I did not say how. He continued to play my best cornbread I've ever tasted, and I'm interested in your corn bread ever since.
A staple in our house table, with chili, meatloaf, or just by itself ... We also have breakfast!
Bread type
Serve with butter, softened
Preparation time: 8 min
Cook 25-30 minutes
Yield: 1 8 "square12 muffins or bread
Ingredients:
1 3 / 4 cups yellow corn flour - corn flour can be white.
2 Eggs - Large
2 1 / 3 cups of milk - butter milk is even better!
1 / 2 cup of sugar - white sugar use.
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon sea salt
1 / 8 teaspoon black pepper
1 tablespoon butter - lard works surprisingly well.
2 / 3 cup whole kernel corn - * Optional
Instructions:
1. Preheat the oven, 425 F.
2. Brush with butter or bacon on a cast iron pan or an 8 "square tin.
3. In a bowl, add all dry ingredients and stir.
4. In another bowl, break the eggs and mix until creamy, then add milk or butter milk and mix.
5. Pour the wet ingredients into dry ingredients, stirring until blended. Let soften for 10 minutes sitting cornmeal.
6. Pour into pan and bake.
7. Cook approx 25-30 min,or until a knife inserted in center comes out clean.
8. Serve with butter and enjoy!
You'll love this recipe and all the time! Whenever I can convince my husband to do, is so wonderful! E 'particularly well with fejoida!
I hope you enjoy this recipe!
Delicious food!
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