Food recipes
Buttermilk Cornbread
Buttermilk Cornbread Ingredients: oil, corn, peanut, and olive cornmeal, degermed, unenriched, yellow milk, buttermilk, fluid, cultured, lowfat Directions: Preheat the oven to 450F. Pour 2 tablespoons of the oil into...
Buttermilk Cornbread
Ingredients:
oil, corn, peanut, and olive
cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F.
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat.
Put the cornmeal in a large mixing bowl.
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
You may not need all 3 cups.
Carefully pour the batter into the skillet.
The oil will come up around the edges.
Use the back of a spoon to smooth this over the top of the batter.
Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top.
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450F) for 1 hour.
Cool the skillet and wipe off any excess oil before using.
To care for a seasoned skillet, wipe the interior after each use.
Do not soak it in soapy water or put it in the dishwasher.
Ingredients:
oil, corn, peanut, and olive
cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat the oven to 450F.
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat.
Put the cornmeal in a large mixing bowl.
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
You may not need all 3 cups.
Carefully pour the batter into the skillet.
The oil will come up around the edges.
Use the back of a spoon to smooth this over the top of the batter.
Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top.
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450F) for 1 hour.
Cool the skillet and wipe off any excess oil before using.
To care for a seasoned skillet, wipe the interior after each use.
Do not soak it in soapy water or put it in the dishwasher.