Story
Cornbread
This recipe is rich and buttery and perfect for summer barbeque or a shrimp boil. To make the flavor of the cornbread even better, you can grease a cast iron pan with bacon fat and pre heat it in the oven until it just starts to smoke. Then pour the batter in the hot pan and this will create a wonderful crust on the bottom.
2 cups Cornmeal
1 t Baking Soda
1 t Baking Powder
1T Salt
2c Buttermilk
1 each Eggs
4 oz Butter, melted
Whisk all the dry ingredients in a large bowl. Whisk the eggs well with some of the buttermilk and add that with the rest of the buttermilk to the dry. Whisk this all together to combine then stir in the melted butter. Pour in to a well-buttered half sheet pan or paper lined muffin pans. Bake at 425F for approximately 15-20 minutes or evenly golden brown
2 cups Cornmeal
1 t Baking Soda
1 t Baking Powder
1T Salt
2c Buttermilk
1 each Eggs
4 oz Butter, melted
Whisk all the dry ingredients in a large bowl. Whisk the eggs well with some of the buttermilk and add that with the rest of the buttermilk to the dry. Whisk this all together to combine then stir in the melted butter. Pour in to a well-buttered half sheet pan or paper lined muffin pans. Bake at 425F for approximately 15-20 minutes or evenly golden brown
2 cups Cornmeal
1 t Baking Soda
1 t Baking Powder
1T Salt
2c Buttermilk
1 each Eggs
4 oz Butter, melted
Whisk all the dry ingredients in a large bowl. Whisk the eggs well with some of the buttermilk and add that with the rest of the buttermilk to the dry. Whisk this all together to combine then stir in the melted butter. Pour in to a well-buttered half sheet pan or paper lined muffin pans. Bake at 425F for approximately 15-20 minutes or evenly golden brown
This recipe is rich and buttery and perfect for summerbarbeque or a shrimp boil. To make the flavor of the cornbread even better, you can grease a cast iron pan with bacon fat and pre heat it in the oven until it just starts to smoke. Then pour the batter in the hot pan and this will create a wonderful crust on the bottom.
- 2 cups Cornmeal
- 1 t Baking Soda
- 1 t Baking Powder
- 1T Salt
- 2c Buttermilk
- 1 each
Eggs
- 4 oz Butter, melted
Whisk all the dry ingredients in a large bowl. Whisk the eggs well with some of the buttermilk and add that with the rest of the buttermilk to the dry. Whisk this all together to combine then stir in the melted butter. Pour in to a well-buttered half sheet pan or paper lined muffin pans. Bake at 425F for approximately 15-20 minutes or evenly golden brown
This recipe is rich and buttery and perfect for summer barbeque or a shrimp boil. To make the flavor of the cornbread even better, you can grease a cast iron pan with bacon fat and pre heat it in the oven until it just starts to smoke. Then pour the batter in the hot pan and this will create a wonderful crust on the bottom.2 cups Cornmeal
1 t Baking Soda
1 t Baking Powder
1T Salt
2c Buttermilk
1 each Eggs
4 oz Butter, melted
Whisk all the dry ingredients in a large bowl. Whisk the eggs well with some of the buttermilk and add that with the rest of the buttermilk to the dry. Whisk this all together to combine then stir in the melted butter. Pour in to a well-buttered half sheet pan or paper lined muffin pans. Bake at 425F for approximately 15-20 minutes or evenly golden brown