I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, February 7, 2012

Corn Bread

Who does't love warm homemade corn bread.  It goes great with a bowl of chili, but also with many other things.tttt  Very easy and quick to make.  I also think it tastes better cooked in a cast-iron pan, and I don't know why.  This does not mean you can't bake it in a glass pan, it will still be wonderful.

(serves 8)

*1 cup cornmeal
*1 cup all-purpose flour
*1 tablespoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon baking soda
*1 1/4 cups buttermilk
*1 large egg
*2 tablespoons sugar
*1/4 cup vegetable oil
*2 tablespoons butter

~Place cast-iron skillet in the oven and preheat to 375 degrees.
~Combine cornmeal, flour, baking powder & salt in a medium bowl.
~In a large mixing bowl, mix the buttermilk & baking soda.
~In a small bowl, beat the eggs & sugar until well mixed.
~Add the oil into the egg mixture and beat until well combined.
~When the oven has preheated, toss butter into the skillet and let it melt.
~Pour the buttermilk mixture into the flour mixture.
~Mix, but just enough to make the dough come together.  Do not over cook.
~Pull the skillet out of the oven.
~Swirl the butter around to cover the bottom and sides of the skillet.
~Pour the batter into the pan.
~Bake for 25-30 minutes, or until golden brown and bread starts to pull away from the sides of the pan.
~Remove from oven and invert onto a cutting board.
~Cut into wedges and serve while still warm.

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