Cornbread

Cornbread

AuthorJulie
Yields10 Servings
1 cup all-purpose flour
1 cup cornmeal
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup buttermilk (or plant-based yogurt)
1 egg
1/4 cup butter, melted, or vegetable oil
2 Tbsp canola or other vegetable oil
1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.

Category

Ingredients

 1 cup all-purpose flour
 1 cup cornmeal
 1/4 cup brown sugar
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp fine salt
 1 cup buttermilk (or plant-based yogurt)
 1 egg
 1/4 cup butter, melted, or vegetable oil
 2 Tbsp canola or other vegetable oil

Directions

1

Preheat the oven to 350F. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl or measuring cup, whisk together the buttermilk, egg, butter and oil.

2

Add to the dry ingredients and stir just until combined; pour into a greased 8 or 9-inch baking dish, pie plate or skillet and bake for about 25 minutes, or until golden and springy to the touch. Serve in wedges. Serves about 10.

Cornbread
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