Buttermilk Corn Bread
Preparation time: 10 mins
Total time: 25 minutes
Serving size: Serves 6-8
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A side dish that complements any meal!
1 cup Yellow Corn Meal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup Dean Buttermilk
1 large egg, beaten
1 cup vegetable oil or butter, melted and cooled
2 tablespoons snipped fresh chives or diced jalapeños
Preheat oven to 425° F.
Spray 8-inch square pan with non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add Dean buttermilk, egg and oil.
Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.
This recipe uses Dean Cultured Lowfat Buttermilk No Salt Added.
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