1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 each eggs
1 cup buttermilk
1/4 cup butter
Instructions
In a bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs to blend with buttermilk and the butter. Pour liquids into flour mixture and stir until just evenly moistened. Scrape the batter into a buttered 8" square pan and spread smooth. Bake in a 400* oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes. Cut into squares.
VARIATIONS: Use 1/3 cup sugar Use 1 cup polenta (corn tortilla flour) instead of cornmeal Add 1 T paprika to flour mixture and 3/4 cup chopped, canned roasted peppers to liquids. Add one 8-1/2 oz. can cream style corn, 1/4 cup chopped basil and 1/2 cup grated parmesan cheese to egg mixture. Add 1-1/2T curry powder to flour mixture. Add 1 4oz. can chopped green chilies and 3/4 cup coarselyshredded jack cheese to egg mixture; sprinkle in pan wth tT sugar and 1T chili powder. Pour half of batter into 12 muffin cups. Top each portion with 2T jalapeno jelly; fill cups with remaining batter.
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Yields: 1 Serving
Sunset, 3/1999, Page 162
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