Last night, I remember having the sudden urge to cram my mouth full of Grandma's cornbread. It is hard to understand if you haven't formed a taste for cornbread, but the desire to eat it will propel you along. So strong, in reality, that I actually made two pans full at ten-thirty at night just so I could eat a big wedge warm from the oven and have an unfinished pan to take to a friend's house the next day.
The scent of hot cornbread is a near second to being the finest food on earth.
The cornbread I am sharing today is the best of the best in all aspects of the cornbread category.
– INGREDIENTS NEEDED:
• 130 gr.Of cornmeal.
• 130 gr.Of all-purpose flour.
• 90 gr.Of white sugar.
• 70 gr.Of soft butter.
• 2 large eggs.
• One glass.Of buttermilk.
• 1/2 tsp.Of baking soda.
• 1/2 tsp.Of salt.
– INSTRUCTIONS:
• Step 1: Adjust your oven's temperature at 375 degrees Fahrenheit = 175 degrees C. Grease an 8-inch x 8-inch pan.
• Step 2: In a broad pan, melt butter. Remove from the heat and stir in some sugar.
• Step 3: To easily add the eggs and mix until it is smooth.
• Step 4: Mix buttermilk with baking soda, stir into mixture, and place into casserole dish.
• Step 5: Stir in the cornmeal, flour, and salt together until you have a well-mixed mixture.
• Step 6: Pour the mixed batter into the prepared square pan.
• Step 7: Place the dish in the preheated oven and bake for at least thirty minutes or until a toothpick is inserted in the center comes out clean.
ENJOY IT!
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