Old-Fashioned Corn Bread Recipe
old fashioned corn bread is plain corn bread baked in muffin tins for individual servings. Crsipy on the outside and moist on the inside this classic corn bread recipe made with yellow cornmeal and buttermilk is perfect for serving at lunches or dinner, individually.
Ingredients
11/2 cups yellow cornmeal 375 mL
1 1/2.tsp baking powder 7mL
1 tsp salt 5mL
3/4 tsp baking soda 4mL
1 egg
11/2 cups buttermilk 375 mL
1/4 cup shortening, melted 50 mL
Directions
In a large bowl, combine cornmeal, baking powder, salt and baking soda until well blend- ed.
Make a well in the center.
In another bowl, beat together egg and buttermilk.
Add to dry ingredients, stirring until thin and smooth.
Stir in melted shortening.
Heat muffin tin in preheated oven.
Spoon batter into hot tin and then bake for 18 to 20 minutes or until crusty and golden brown.
NOTE: These are made with cornmeal only, no flour.
It makes them crispy out- side and moist inside.
Make a well in the center.
In another bowl, beat together egg and buttermilk.
Add to dry ingredients, stirring until thin and smooth.
Stir in melted shortening.
Heat muffin tin in preheated oven.
Spoon batter into hot tin and then bake for 18 to 20 minutes or until crusty and golden brown.
NOTE: These are made with cornmeal only, no flour.
It makes them crispy out- side and moist inside.
