Buttermilk Corn Bread #2

Title:
Buttermilk Corn Bread #2

Yield:
8 -9 serving

Categories:
Brunch,
Quickbreads




Ingredients:





     1 c  All-purpose flour


     1 c  Yellow cornmeal


   1/4 c  Sugar


     1 ts Baking soda


   3/4 ts Salt


     1 c  Low fat buttermilk


     2    Large eggs






 Preliminary:  Preheat oven to 400 degrees.


 


 1. In a medium bowl, mix flour, cornmeal, sugar, baking soda and salt.


 2. In a separate bowl, using a fork, beat buttermilk and eggs to blend. Add


 egg mixture to dry ingredients; mix just to moisten.  pour into an


 


 8-inch square or 9-inch round nonstick cake pan.


 


 3. Bake in preheated oven until bread springs back when gently pressed in


 center, 20-22 minutes.  Cut into squares or wedges.  Serve warm.


 


 Contributor:  Sunset Magazine


 


 Posted to MM-Recipes Digest  by Jack Elvis 
on Apr


 28, 1998