Buttermilk Cornbread

Recipe Ingredients

1 cup	62g / 2.2oz	Unbleached all-purpose flour
1 cup	62g / 2.2oz	Stone-ground cornmeal
4 teaspoons	20ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Egg (large)
1 1/2 cups	355ml	Buttermilk
4 tablespoons	60ml	Unsalted butter - melted and cooled
1 tablespoon	15ml	Sugar
3/4 cup	46g / 1.6oz	Whole corn kernels
		= (fresh, blanched or canned and drained)

Recipe Instructions

Preheat cast-iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaves.

This recipe yields ?? servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1A46) - from the TV FOOD NETWORK

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