Buttermilk Cornbread RecipeOrigin: America Period: Traditional |
Ingredients
190g cornmeal 
Buttermilk Cornbread Preparation:Method:Combine the dry ingredients together, form a well in the centre and add the egg and buttermilk. Mix thoroughly then pour the batter in a heated 20–22cm cast-iron frying pan. Place in an oven pre-heated to 200°C and bake for 20 minutes, or until lightly browned. |
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Other recipes with polenta and buttermilk as primary ingredients: Southern Biscuits Basbousa Irish Bannock Buttermilk Breakfast Biscuits Cheese Corn Muffins Westfälisches Bein des Lamms Sadza Corn Creole Buttermilk Drop Biscuits Cake Doughnuts Kirsov's Pudding Copycat Duncan Hines White Cake Cajun Three Pepper Bread Herbed Polenta Polenta Pizza Base Corn Muffin Mix Chocolate Doberge Cake Citrusy Buttermilk Breakfast Biscuits Mexican Cornbread Cajun Crayfish Cornbread Buttermilk Cornbread Southern Cornbread Korokoro Buttermilk Chive Biscuits African Corn Meal Biscuits Tomato, Avocado and Buttermilk Soup Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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