Buttermilk Corn Bread Recipe
Buttermilk corn bread rules the list of the best tasting dishes thanks to this recipe. Buttermilk corn bread as a side dish never fails to impress. Milk product is the main ingredient in this buttermilk corn bread. A real hit every time, this buttermilk corn bread is not to be missed!
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 beaten egg yolks
1 cup buttermilk
3 tablespoons butter or margarine, melted
2 stiffly beaten egg whites
Directions
In a mixing bowl thoroughly stir together the flour, cornmeal, baking powder, salt, and baking soda.
Combine egg yolks, buttermilk, and melted butter or margarine; add to dry ingredients, beating till blended.
Fold in stiffly beaten egg whites.
Turn batter into greased 8x8x2-inch baking pan.
Bake at 350° for 25 to 30 minutes.
Combine egg yolks, buttermilk, and melted butter or margarine; add to dry ingredients, beating till blended.
Fold in stiffly beaten egg whites.
Turn batter into greased 8x8x2-inch baking pan.
Bake at 350° for 25 to 30 minutes.
