Moist Northern Cornbread Cornbread Buttermilk Food

MOIST NORTHERN CORNBREAD (CORNBREAD BUTTERMILK)

Moist Northern Cornbread (Cornbread Buttermilk) image

I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!

Provided by wyojess

Categories Quick Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons powdered cultured buttermilk
2 eggs
1 1/3 cups milk
3 tablespoons warm melted butter

Steps:

Preheat oven to 425 degrees.
Melt butter in the microwave. Set aside to cool.
Mix together dry ingredients in one bowl.
Mix together milk and eggs in a second bowl.
Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
Fold in warm, melted butter.
Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

Nutrition Facts : Calories 106.6, Fat 4, SaturatedFat 2.1, Cholesterol 35.3, Sodium 203.1, Carbohydrate 14.9, Fiber 0.9, Sugar 2.1, Protein 3.1

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