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Buttermilk Cornbread

2 Harvest Haven eggs

1/4 cup Harvest Haven honey

1 cup sifted flour

1/2 cup cornmeal

1/2 cup corn flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

1 cup buttermilk

1/4 cup salad oil or butter, melted

Preheat oven to 375° F.

Butter a 9” X 9” baking dish.

Beat eggs in a large bowl. Add honey and mix well. Stir in cornmeal and corn flour.

Sift flour, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk to egg-honey mixture.

Stir in oil or melted butter.

Pour into baking dish.

Bake about 25 minutes or until a toothpick inserted in the center comes out dry.

Serve hot with butter.

Variations

Yogurt Corn Bread: Increase baking soda to 1/2 teaspoon. Substitute 1 cup plain yogurt for buttermilk.

Spider Corn Bread: Double recipe and bake 30 minutes in preheated, buttered, 10-inch cast iron fry pan.

Note:

For a good crust, corn bread must be baked in a glass, cast iron, or dark metal pan.

 

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