Post by chief_cook2 on Oct 22, 2005 17:15:00 GMT -6
Buttermilk Corn Bread
Baking this corn bread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity
and flavor to this recipe.
1 1/2 cups cornmeal
1 cup Original Bisquick® mix
1/2 cup butter or margarine, melted
1/3 cup sugar
1 cup buttermilk
1 teaspoon baking soda
2 eggs
1.
Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet,
heat greased skillet in oven about 5 minutes or until hot.
2.
Stir all ingredients until smooth. Pour batter into pan.
3.
Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Tips from the Kitchen
Substitution
No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with
milk to the 1-cup line; let stand for 5 minutes.
Baking this corn bread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity
and flavor to this recipe.
1 1/2 cups cornmeal
1 cup Original Bisquick® mix
1/2 cup butter or margarine, melted
1/3 cup sugar
1 cup buttermilk
1 teaspoon baking soda
2 eggs
1.
Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet,
heat greased skillet in oven about 5 minutes or until hot.
2.
Stir all ingredients until smooth. Pour batter into pan.
3.
Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Tips from the Kitchen
Substitution
No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with
milk to the 1-cup line; let stand for 5 minutes.