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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The tattered recipe card for this corn bread proves it's been a family favorite to years. Although my daughter enjoys it anytime, they mostly request it at Thanksgiving. Ingredients:
1-1/4 cups cornmeal |
1 cup king arthur unbleached all-purpose flour |
2/3 cup packed brown sugar |
1/3 cup sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup buttermilk |
3/4 cup canola oil |
Directions:
1. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
2. Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.
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