Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenBread - Cornbread Lenny's Cornbread
Famous Authors (View All Authors)
Bread - Cornbread Lenny's Cornbread Post by :MagicSurfer Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2085

Click below to download : Bread - Cornbread Lenny's Cornbread (Format : PDF)

Bread - Cornbread Lenny's Cornbread

1 stick butter -- softened
1 cup sugar
2 eggs
1 cup self-rising white cornmeal
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons salt -- or less
1 1/2 cups buttermilk

Preheat oven to 375° F.

In a mixing bowl, cream the butter and sugar together. Add the eggs, beat well, then add the cornmeal.

Sift flour, baking powder and salt. Stir in alternately with the buttermilk. Pour into a greased 8-inch square pan or iron skillet (I prefer this) and bake at 375 F. for 30-35 minutes, or until done.

If muffins are desired, bake in a greased muffin pan 15 to 20 minutes.

Serves 6
If you like this book please share to your friends :

Bread - Cornbread Low Fat Bread - Cornbread Low Fat

Bread - Cornbread Low Fat
1 cup yellow cornmeal 1 cup self rising flour 2 tsp. baking powder 1 cup low-fat buttermilk 1 egg, or egg substitute, equivalent to 1 egg 1/2 tsp.salt Cooking spray Preheat oven to 420° F and spray a 6-inch iron skillet with cooking spray.Mix dry ingredients together, then buttermilk and egg.Pour cornbread into skillet. Bake at 420 degrees for 20-25 minutes, or till golden brown.Mixture should be thick, but pourable.If to thick you may add more buttermilk.

Bread - Cornbread Jalapeno Cornbread By Pat T Bread - Cornbread Jalapeno Cornbread By Pat T

Bread - Cornbread Jalapeno Cornbread By Pat T
3 Tblsp. Bacon drippings or vegetable oil 2 cups cornmeal 2 cups all-purpose flour 2 tsp. Salt 1-1/2 tsp. Baking soda 2 eggs, lightly beaten 2-1/4 cups buttermilk 3 small jalapeño peppers, seeded and finely chopped Place drippings in a 12-inch cast-iron skillet. Place in oven. Heat oven to 450° F. Combine cornmeal, flour, salt, and baking soda in a large bowl. Stir in eggs, buttermilk, and jalapeño just until blended. Using hot pads, remove skillet from oven. Pour drippings into batter, stirring just until combined. Pour batter into pan; stir. Return to oven. Bake at 450° F. for