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Enjoy this recipe from Harvest Homestyle Meals.
Submitted by: Joanna Whelan from Mayfield, KY
3/4 c. cornmeal
1/2 c. all-purpose flour
1/2 env. instant-rise yeast
1-1/2 t. sugar
1/2 t. salt
3/4 t. baking powder
1/4 t. baking soda
1 egg, beaten
1 c. buttermilk
1/4 c. oil
In a large bowl, combine cornmeal, flour, yeast, sugar, salt, baking powder and baking soda; set aside. In a separate bowl, whisk together egg, buttermilk and oil; add to cornmeal mixture. Stir until just lightly mixed. Pour batter into a greased 8"x8" baking pan. Bake at 375 degrees for 25 to 30 minutes, until lightly golden and a knife tip comes out clean. Serves 6 to 8. | |
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In a large bowl, combine cornmeal, flour, yeast, sugar, salt, baking powder and baking soda; set aside. In a separate bowl, whisk together egg, buttermilk and oil; add to cornmeal mixture. Stir until just lightly mixed. Pour batter into a greased 8"x8" baking pan. Bake at 375 degrees for 25 to 30 minutes, until lightly golden and a knife tip comes out clean. Serves 6 to 8. |
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