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Receta Southern Buttermilk Cornbread
by Global Cookbook

Southern Buttermilk Cornbread
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Ingredientes

  • 2 c. White Lily Self Rising Buttermilk Cornmeal mix
  • 1 1/4 c. Lowfat milk, up to 1-1/2
  • 1/4 c. Vegetable oil or possibly melted shortening
  • 1 x Egg
  • 1 Tbsp. Sugar, (optional) (up to 2)

Direcciones

  1. Preheat: well greased 8 or possibly 10 inch heavy skillet in 425 F. oven. Or possibly, grease an 8 x 8 x 2 inch baking pan.
  2. Bake in 425 oven for:25 to 30 minutes. 8 inch skillet
  3. 20 to 25 minutes. 10 inch skillet
  4. 25 to 30 minutes. 8 x 8 x 2 inch pan
  5. Remove from pan and serve.
  6. Makes 8 servings.
  7. For Muffins: Fill greased muffin c. 2/3 full. Bake at 425 F. for 20 - 25 min.
  8. Makes about 16.
  9. For Corn Sticks: Preheat well-greased heavy corn stick pans. Fill almost full. Bake at 425 F. for 12 to 18 min.
  10. Makes 16 to 18 sticks.
  11. For richer cornbread: Substitute 1/2 c. melted butter or possibly margarine for 1/4 c. vegetable oil or possibly melted shortening.
  12. For Low Cholesterol Corn Bread: Use 1-1/4 to 1-1/2 cusp skim lowfat milk, 1/4 c. vegetable oil and substitute 1/4 c. no cholesterol egg product for 1 egg.
  13. Mix and bake as directed.