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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Recipe is originally from a November 2001 issue of Bon Appetit magazine. I use it in Southwest Cornbread Dressing with Corn and Green Chilies. It can be made a day or two before it's used in the dressing. It's also GREAT on its own! Ingredients:
1/2 cup unsalted butter (1 stick) |
1 1/2 cups buttermilk |
2 large eggs |
2 cups yellow cornmeal |
1 cup unbleached all-purpose flour |
1/2 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon ground pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Butter a 13x9x2-inch baking pan.
3. Melt butter in large saucepan over low heat;whisk in buttermilk, then eggs.
4. Mix all remaining ingredients in large bowl;stir in buttermilk mixture;transfer to prepared baking pan.
5. Bake corn bread until edges are lightly browned and tested inserted into center comes out clean, about 20 minutes.
6. Cool completely in pan.
7. If using in dressing, cover tightly and store at room temperature at least a day and up to two days.
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