The Taste of Country Cooking
Published by Knopf
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Mealbreakfast, brunch, dinner, lunch
Taste and Texturebuttery, light, sweet
Type of Dishcorn bread
- 1 cup water-ground white cornmeal
- ½ teaspoon salt
- 2 teaspoons sugar
- 1/3 teaspoon baking soda
- 2 teaspoons Royal Baking Powder
- 3 medium-sized eggs, beaten
- 3 tablespoons butter
- 2 cups buttermilk
- 18 × 8× 2-inch baking pan, or a 1½-quart soufflé dish
Preheat oven to 400°. Silt the cornmeal, salt, sugar, soda, and baking powder together into a mixing bowl. Make a well in the center and add the beaten eggs.
At this time put the butter in the baking pan and set it in the oven to heat.
Stir the eggs into the meal vigorously, then pour in the buttermilk, stirring well again.
Remove the hot pan from the oven and tilt it around to butter the entire surface. Pour the excess butter into the meal batter, stir quickly, and pour the batter into the hot baking dish.
Bake for 35 minutes in a 400° oven.
Serve in the pan right from the oven with loads of fresh butter.
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