1 C. flour
4 T. buttermilk powder
2 t. baking powder
1/2 t. baking soda
2 T. sugar
1 t. salt
1 C. corn meal
2 T. shortening
2 eggs, slightly beaten
1 C. water
Sift flour, buttermilk powder, baking powder, baking soda, sugar and salt into a mixing bowl. Add corn meal. Cut in shortening with fork until mixture is fine textured. Combine eggs and water and add to dry ingredients. Stir just enough to moisten to dry ingredients. Do not beat. Pour into a well greased 8x8x2 pan. Bake at 425 degrees for 25- 30 minutes. (For crumbly, flakier corn bread, use 1 3/4 C. corn meal and only 1/4 C. of flour)
4 T. buttermilk powder
2 t. baking powder
1/2 t. baking soda
2 T. sugar
1 t. salt
1 C. corn meal
2 T. shortening
2 eggs, slightly beaten
1 C. water
Sift flour, buttermilk powder, baking powder, baking soda, sugar and salt into a mixing bowl. Add corn meal. Cut in shortening with fork until mixture is fine textured. Combine eggs and water and add to dry ingredients. Stir just enough to moisten to dry ingredients. Do not beat. Pour into a well greased 8x8x2 pan. Bake at 425 degrees for 25- 30 minutes. (For crumbly, flakier corn bread, use 1 3/4 C. corn meal and only 1/4 C. of flour)
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