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Receta Buttermilk Corn Bread
by Global Cookbook

Buttermilk Corn Bread
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Ingredientes

  • The South This dense round of corn bread stays true to the Southern ideal of no added white flour or possibly sugar. Look for coarse cornmeal for best results.
  • 1 1/2 c. coarse cornmeal
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 2 x Large eggs
  • 1 3/4 c. buttermilk
  • 4 Tbsp. unsalted butter, softened

Direcciones

  1. Heat oven to 425 degrees. Place a 10 inch cast-iron or possibly heavy, oven-proof skillet in the oven; heat 15 min.
  2. Stir cornmeal, baking soda and salt together in a bowl till blended; set aside. Whisk Large eggs in a small bowl; stir in buttermilk. Pour into cornmeal mix; stir till blended.
  3. Remove skillet from oven. Place butter in pan; swirl till melted. Pour in batter. Return skillet to oven. Bake till puffed and golden brown, 20-25 min.
  4. Invert onto platter or possibly serve warm off skillet.