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Cornbread
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Brief Description
Buttermilk makes a delicate textured bread and adds another subtle flavor dimension.
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Main Ingredient
cornmeal
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Category: Quick Breads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
( To convert this recipe to our diet plan, I use 2 cups organic whole grain cornmeal, and no flour.)
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Posted By: healthforapurpose
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Posted On: Dec 09, 2013
Number of Servings:
Ingredients:
- 5 ounces - (1 cup) organic stone ground yellow cornmeal
- 4 1/2 ounces - (1 cup) whole grain pastry flour (Or use 1 cup white cornmeal instead of flour)
- 1 1/4 cups - buttermilk
- 1/2 teaspoons - salt
- 1/4 teaspoons - baking soda
- 1 tablespoons - baking powder
- 1 - egg
- 1/3 cups - oil
Directions:
Heat the oven to 375 degrees F.
In a bowl, mix the cornmeal, salt, baking soda, and baking powder. In a separate bowl, whisk together the egg, oil, and buttermilk. Quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine (20-30 seconds). Don’t beat or whisk.
Bake in Rectangle Baker until light brown around the edges, about 25 min. Cut in wedges and serve warm.
Another option -
DOUBLE-CORN TEX-MEX CORNBREAD W/ CHEESE & GREEN CHILIES: May add 1 c grated raw extra-sharp cheddar cheese (4 oz), 1 1/2 cups organic corn, and 3 T finely diced fresh serrano or jalapeno chilies. Use 1/4 c oil instead of 1/3.
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